The flavors of Spain stretch from the mountains to the Mediterranean, but they all seem to converge at Barcelona Tapas & Bar. Filet mignon cutlets in a red-wine reduction and flame-grilled lamb chops demonstrate the land's offerings, while steamed clams and mussels broadcast the sea's bounty. So it's a good thing executive chef Edgar Montes De Oca deals out the flavors with shareable tapas plates. That way his guest have the opportunity to try more than one creation.
Ever since cooking his first pot of rice at the age of eight, there has been a method and passion behind chef Edgar's style. Diners who'd like to learn more about it can analyze his Euro-Spanish croquets or simply participate in one of his chef's table experiences. During each, chef Edgar dishes out his wisdom so that diners don't have to follow him home in hopes of finding his diary.
