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When it comes to pairing the perfect sherry with Spanish tapas and pintxos, Chef James of Taberna is the man to talk to. The seven-time James Beard Award nominee competed in the Sherry Council of America’s “Copa Jerez International Food and Sherry Pairing Competition" last year, one of only four chefs to do so. His in-depth knowledge also carries over to Spanish wine, port, and beers, all of which complement a dinner menu of shareable small plates. Dig into a paella dish that melds saffron rice with sweet peas, clams, shrimp, chorizo, and chicken, or indulge on sautéed baby squid with smoky, spicy pineapple aioli.