About this business

Tips

MAURICE L.
Verified
Report | a year ago
Relax and Enjoy. The food and service were excellent.
KTScotti
Verified
Report | a year ago
The lamb was very good!
Teresita J.
Verified
Report | a year ago
Try the hot tapas, especially the gamba al ajillo.
Ronald M.
Verified
Report | a year ago
beer wings, lamb chops, steak croqets
Gloria B.
Verified
Report | a year ago
This would be a good restaurant to go to with several people so you could taste a larger variety of tapas. On Tuesdays, tapas are 1/2 price from 5 - 9PM; Happy Hour is 4 - 7PM everyday.
Marilyn w.
Verified
Report | a year ago
Try the pisco sour. Mummy!
Sheryl S.
Verified
Report | a year ago
Go for LUNCH. Also, the Sangria was only OK. (Once you've had Columbia's Sangria none other will compare.) It seemed like there was NO alcohol. Dinner portions (not talking about the Tapas) were small. I left hungry.
Juan A.
Verified
Report | a year ago
I will come back soon!!
Barb T.
Verified
Report | a year ago
Best pesto I've had since I moved here. Even better than my favorite Italian place in Little Italy, Baltimore.
Sonia L.
Verified
Report | a year ago
Atmosphere could use some improving - we went on a Friday and there was no live music (can't remember if there was any music), the decor needs some updating, and the temperature was a little on the warm side. On a positive note, the food and service were good. We loved the sangria, stuffed mushrooms, potato relleno and the scallops. The beef we ordered was tough (don't recall which dish).
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From Our Editors

When local favorites Sangria Tapas Bar and Maemi Peruvian Cuisine merged recently, a new dining hotspot was born: Jalea. The former eateries' Spanish and Peruvian influences can be seen all over Jalea's new menu, which spotlights an eclectic mix of hot and cold tapas such as homemade Spanish meatballs, cilantro-spiced leg of lamb, and Peruvian mashed potatoes drizzled with aioli. Though tapas are the main attraction here, diners aren't required to share—no matter what their kindergarten teachers taught them. Instead, they can opt for specialty entrees, including the sirloin steak topped with fried egg and plantains or the signature jalea, a mix of breaded seafood, yucca, and corn.