Taberna San Pascual Review in the Dining Out Guide
A pleasant option for those who like to accompany a drink with a little bite to eat
The good taverns are those where the appetizers are as good as the wine. This is the case at Taberna San Pascual. This small place offers seating for 21 persons. It is made up of two rooms: the first one with the bar and a television for sports events. The second, at the back end, offers three tables for four persons each and a showcase with the makings for tapas.
The name is in honor to San Pascual Bailón, the holy patron of cooks, to whom it is prayed: "San Pascual Bailon, tiza mi fogón" (San Pascual Bailón, inspire my kitchen). A wooden figurine of him, in a niche next to the bar, welcomes the guests.
The specialty of the house is the Spanish-style sangría served with ice and available in two sizes. One must be careful with the sangría, as it can sneak up on you. Saturdays, the bartender, originally from Venezuela, prepares a typical beverage from his region: the Guarapita, made from a base of pineapple and fermented maracuyá and mixed with rum, gin, and vodka. Contrary to tradition and adapting it to local palates, the beverage is served slightly fermented.
Seventeen different tapas and appetizers are offered. From cold tapas stuffed with imported meats, such as Iberian chorizo real ($40) or Spanish manchego cheese ($50) up to the most traditional, such as the Spanish Tortilla ($18), ideal to accompany with paprika, basil and tomato sauces. Also count on hot tapas such as Patatas bravas (brave potatos) ($15), Chistorra (spicy sausage) with tomato ($20) or if you have a craving for beans, Fabada ($25) garnished with sausage and bacon. In addition, they offer an exclusive appetizer: marinated salmon with avocado ($35)
If you are accompanied, you might suggest several orders brought to the center of the table to be shared. If not, be prepared, everyone will want to pick off the plate of the other. The secret of the tapas is in sharing.
