Cuisine:

• Tapas
• Spanish
• Basque

Macarena Tapas Description:
Don't let the suburban strip mall location deter you: John Borras is the real deal: The Le Cordon Bleu-trained executive chef studied under Ferran Adrià at El Bulli in Spain. Yet his emphasis, rather than foams and fuss, is on creating sweet and savory elements that work. Thinly sliced, paprika-cured lomo embuchado pairs with marinated raisins, toasted pine nuts and a zap of balsamic glaze; mango caviar---which isn't caviar at all---is an aspic-based, labor-intensive dish the chef sometimes prepares. It's heaven for diners. Bacon-wrapped dates with a honey drizzle is always a safe bet, too. Spanish vinos form the backbone of the wine list. Fruity sangría is a solid alternative. There's all-you-can-eat tapas on Mondays for $12.95 that's, needless to say, a steal, plus a regularly offered, select all-you-can eat menu for $15.95.


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