Posted on

#SundayFunday – It’s an Experience at Bocado Tapas Wine Bar

Bocado Paella

In this fickle town, going out for dinner has become an epic battle amongst the most indecisive people. The new restaurant expansion has left food lovers in a world unknown filled with diner’s remorse, food envy, and other food-related regrets. Ultimately, food lovers are trying to satisfy their cravings at every new place with a certain level of FOMO – fear of missing out – as a new place opens down the road. However, there’s one establishment in Worcester that remains in a world of its own with a unique position to satisfy the utmost indecisive foodie.

Representing the underrepresented Spanish culture, Bocado Tapas Wine Bar is at the epicenter of the ideal #SundayFunday destination. Its walls are adorned with paintings of matadors de toros and flamenco dancers, the dark crimson colors drape over the chandeliers, and the dark leather booths speak to comfort and indulgence. Before the presence of a menu, Bocado Tapas Wine Bar sets the tone for an experience beyond its culinary offerings. The sultry sounds of salsa music played in the background as the small flames of the tealight candles on every table give off the perfect amount of intimate lighting.

Once the menu is presented, the experience of Bocado comes full circle with an intricate listing of tapas, Spanish wines, and authentic paella dishes. In the Spanish culture, tapas are the making of every meal. They are the small, savory plates or canapés originating in Spain and captivating the senses of food lovers everywhere. Served in select bars in Spain, tapas have evolved into an elegant affair of cuisine and company. At Bocado, they have emerged as a game changer years ago and remain as an exciting feature of Worcester’s growing food infatuation, making it the ideal #SundayFunday pick.

They say to truly experience Bocado is to share the menu with your table. Enjoying meats and cheeses, tapas plates and a large plate entree or paella and dessert is the ultimate way to experience what Bocado has to offer.

From the charcuteria y queso – a culmination of imported and domestic meats and cheeses – to the acompanamientos of fried mixed olives with saffron allioli, starting a night out at Bocado is easy as the menu varies with exotic flavors and a hint of exploration. Tapas are offered as cold or hot dishes, tapas frias and tapas calientes.

Hearing tapas described as small savory plates doesn’t provide the full imagery of some of the dishes as they range from chuletas de cordero – grilled lollipop lamb chops with rosemary mustard oil – to pulpo a feira – grilled Spanish octopus, roasted potato drizzled with olive oil, smoked Spanish paprika and sea salt. The range is impeccable and pairing the tapas, whether frias or calientes, with Spanish wine and a large plate of paella produce a transformative experience back to the old country. The paella, topped with a variety of peppers, and loaded with everything from shrimp to chorizo to lobster and mussels, is the closest formation to the original Valencia-style paella – a darker, denser and drier paella. The dish is the perfect pairing for Bocado’s award-winning Spanish wine list.

If for nothing more than the transformative experience Bocado Tapas Wine Bar provides, transitioning every foodie to the essence of Spanish culture in Spain, it is deserving of our #SundayFunday seal of approval.

Posted on

Postres Churros y Chocolate

Postres Churros y Chocolate

Postres Churros y ChocolateAs another month of Foodies approached, I was excited for the Spanish tapas menu that awaited us at Bocado. As we arrived, we were greeted warmly by a waiter who politely showed us to our designated section for the evening’s event. The best way to start a meal is with a nice cocktail. The red sangria was a nice touch with a bright splash of Spanish red wine, brandy and fresh fruit juices.

As our meal began to come out, we were given a nice cutting board of serrano ham, and manchego cheese. The chese was creamy and firm and added a nice complement to the saltly, thinly sliced cured ham, which is very similar to proscuitto. As our appetizers continued on, the Tortilla Espanola that Bocado offered up was closer to a quiche or a frittata. The scalloped potatoes were combined nicely with a red pepper aioli, with a side of olive tapenade. The tapenade on its own was extremely bitter, however when put together with the potato dish it was a nice offset to the creamy potatoes.

Our next offering was a roasted chicken dish that was extremely tender, to the point where it fell off the bone. It was a stick to your ribs sort of dish that would be perfect for a cold winter evening. The seasoning was perfect with a subtle hint of orange and rosemary. This chicken would be perfect in a homemade chicken soup, like Mom used to make.

Still in our appetizer section, we were treated to fried Calamares Con Ajo with an orange horseradish cream. The Calamares Con Ajo was cooked perfectly and the breading was nice and light. However, I found the sauce a little too acidic. I personally would have liked a little more kick from the horseradish and less of the lemon and orange that seemed to overpower the whole dish.

Our main course consisted of two different paella dishes: Paella Clasica and Paella de Carne. One dish was the meat paella featured chorizo, chicken, duck and veal. This was my personal favorite. The meat provided a really rich flavor to the dish and it was something different. Being an adventurous eater, I liked the unusual meats that you normally wouldn’t try in restaurant circumstances. The other paella was their classic paella offering. This was a rice dish with assorted seafood, calamari, little neck clams, mussels, and chorizo. The only negative thing that I could say about the dish was that it was quite salty. But with that said and knowing that there was a lot of seafood, that didn’t really surprise me.

Next was onto dessert: Postres Churros y Chocolate. A traditional Spanish dessert included a wonderfully fried churro with a chocolate dipping sauce. The churros were nicely dusted with a sugar and the semi-sweet chocolate was not overpowering and a really nice way to end the meal. Needless to say, we left Bocado with a full stomach, in good spirits and with another story to tell. -ED