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ISSUE IV

G3 Stories about people

TAPAS LITTLE DISHES OF SPAIN


Parmesan fried green olives, served with a glass of red wine, are among the tapas offering s at Louie’s 106.


Introducing:

Tapas

Delicacies(popularized(at(Barcelona(Olympics(tease(tongues(in(Austin

H

(((((((BY((KITTY%CRIDER PUBLISHED((SEPTEMBER%23,%1998(

ave(you(tried(the(ParA mesan( fried( green( olives?(You(won’t(be( able( to( stop( munchA ing( them.( Of( course,( you( must( sample( the( traditional( Spanish( tortilla,( too.( And( then( there’s( the( artichoke( dip,(which(people(are(ordering(like(crazy. These(are(all(tapas,(and(they(are(the(talk(at( the(tapas(bars(in(town. Say(it(distinctly:(It’s(tapas,(not(topless.(And( this( Spanish( specialty,( which( gained( greater( international( exposure( with( the( 1992( OlymA pics( in( Barcelona,( more( recently( has( begun( popping( up( in( large( a( nd( midsize( U.S.( cities( where(diners(embrace(ethnic(foods(and(where(  ! Tapas(are(Spanish(happy(hour(foods(AA(the( munchies(that(accompany(a(drink(and(precede( a(dinner.(Or,(perhaps,(replace(it. At( Malaga,( a( new( tapas( bar( in( Austin’s( Warehouse( District,( many( people( who( come( to(sample(the(small(delicacies(end(up(eating(a( halfAdozen(tapas(and(skip(dinner.(Increasingly,(    !   into(tapas(buffets.

But( that’s( the( personality( of( tapas,( which( promote(a(party(atmosphere(and(sharing(with( friends,(says(Malaga(chef(Ricardo(Luna. Like(dim(sum,(tapas(are(good(group(grub.( The(more(people,(the(more(items(that(can(be( ordered(and(passed,(sampled(and(savored. In(Austin,( tapas( may( be( traditional( SpanA ish(style(like(those(at(Malaga(or(multiculturA al( like( the( menus( at( Louie’s( 106( or( Rhythm( House.(And(the(choices(are(many.(At(Louie’s( 106,(the(menu(offers(16(hot(tapas(and(10(cold( ones.( Beef,( shrimp,( tuna,( salmon,( asparagus,( ravioli( empanadas,( spiced( nuts( and( prosciutA toAwrapped(melon(AA((everything(but(chicken. However,( it’s( the( fried( calamari( that( gets( the(most(orders.(``We(go(through(300(pounds( of( that( a( week,’’( says( chef( Joe( Buley.( The( most(popular(cold(tapa(is(the(carpaccio,(thinly(     !  

   or(the(crostini(topped(with(goat(cheese. Stephanie( Ware,( coAowner( of( Rhythm( House,(notes(that(because(Spanish(food(is(not( as(spicy(as(many(locals(prefer,(they’ve(added( TexAMex( touches( AA( pico( de( gallo,( jalapenos( and(poblanos(AA(to(their(tapas.(An(openAfaced( chicken( sandwich( with( poblano( cream( sauce( is(among(their(hot(tapas.

G3 Stories 2


G3 magazine  

G3 Magazine is a teaser magazine layout for a journalism course. For this feature, I wanted to introduce the tasteful, but simple, Spanish s...

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