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A NIGHT OUT IN SPAIN As Olé Tapas gets set to celebrate its fifth annivearsary, owner Manuel Aguinaga talks Spanish cuisine By Krista Connor
M
anuel Aguinaga, owner of Olé Tapas Lounge & Restaurant and Café Olé, both in Newark, moved from Ecuador, earned a business degree and pursued a culinary career in Delaware after he
realized there weren’t many establishments in the First State that offered authentic Spanish cuisine. Aguinaga believed that a restaurant centered on tapas—Spanish
appetizers and snacks—would prove popular. The bite-sized food allows guests to enjoy and share fine Spanish cuisine while focusing mainly on interaction and conversation. His instincts proved correct. Olé Tapas, opened in 2008, was so successful that Aguinaga was able to open Café Olé last year. Next month, Olé Tapas’ fifth anniversary celebration will include an “Olé Goes to Barcelona” wine dinner, complete with a cochinillo—a whole roasted suckling pig. O&A recently talked with Aguinaga about tapas misconceptions and the dining experience at his restaurants. What’s the most common misconception guests have about tapas? MA: Shortly after Olé opened, we hosted a bachelor party that misinterpreted a “tapas” bar for a “topless” bar. After the initial disappointment had vanished, the gentlemen were quite pleased with our food and service. A common misunderstanding relates to the type of food we serve. Occasionally someone will walk in and ask if we have fish tacos or what enchiladas are available. After clarifying the Spanish nature of the restaurant, we can usually get them to stay to try—and enjoy!—something new and unique.
Tapas had a flare in popularity a few years ago that seems to be going strong. Why do you think that is? MA: I credit the rising popularity of tapasstyle dining to the experience itself. Tapas promote sharing, which induces conversation over a variety of delectable foods. The idea of sampling several different dishes rather than being confined to an individualized entrée is also novel and enjoyable to many diners. How does the dining experience at Olé Tapas differ from other area restaurants? MA: We strive to produce a truly authentic experience for our guests. From the food and drinks we make to the friendly service
we provide, our aim is to deliver a cultural experience reminiscent of a night out in Spain. A knowledgeable, friendly and teamoriented staff is at the forefront of our professional service and culinary intuition. Which menu item best represents what you aim to accomplish at Olé Tapas? MA: With such a wide variety of choices, it’s difficult to pick a specific tapa that epitomizes the Olé experience. Our pièce de résistance would have to be our renowned paellas, filled with saffron-infused rice, organic veggies and various meats and seafood, prepared according to the diner’s preference. Another mouthwatering entrée is the Parrillada Argentina. Overflowing with flank steak, chicken breast, pork loin, three types of chorizo and roasted veggies, this dish is heavenly to any meat lover. Popular tapa selections include our stewed lentejas (lentils), garlic-sautéed gambas (shrimp), and tasty albondigas (lamb meatballs). You recently opened a second restaurant on Main Street in Newark. How is that location different from the original? MA: At Cafe Olé, our goal is to serve Americanized tapas catered to the university community. Expedited preparation and service allow for a relaxed dining experience that still holds true to the Spanish ideal. When you aren’t working, where do you enjoy dining out? MA: I enjoy any restaurant that is familyfriendly and provides a pleasant atmosphere. A personal favorite is Alma de Cuba in Philadelphia. Don’t miss the Ceviche Festival from July 26 to Aug. 4, when traditional ceviches, including shrimp, scallops, lobster, crab and more will be served at both restaurants. Next month also kicks off the “Passport Promotion”: From August through December, loyal customers will receive points for each visit to Olé and Café Olé. AUGUST 2013 | OUTANDABOUTNOW.COM
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