Last week, we visited one of our favorite spots in the city – Tía Pol. We discovered Tía Pol in 2006, two years after this delightful spot opened (it’s unclear why it took us so long to get there, but we’ve been trying to make up for lost time ever since). It seems that Tía Pol has only grown in popularity since we first started going there. Despite the loss of chef Alex Raij earlier this year, the food is as good as ever. (Those in the know have heard that Alex just opened a new tapas spot, Txkito, which will surely be added to the list as soon as I get around to updating it). In addition to great food, Tía Pol offers great value…although $6 tapas can add up to a surprisingly high bill (particularly when you throw in a few glasses of wine) and beware the nightly specials, which are much more expensive than the regular menu items.
The only downside of Tía Pol is the size of the restaurant, which results inevitably in long waits. There is a bar area where you can bide your time, but it gets very crowded. Tía Pol has one large table and will take reservations for parties of 6-8 (at least this use to be the case). If you haven’t snagged a reservation at the big table, be prepared to wait, but rest assured that the food will be worth the wait. Here are some of our favorite items on the menu:
- patatas bravas – rough cut potatoes with spicy aioli (simply amazing)
- croquetas de jamón y croquetas del día – ham croquettes and croquette of the day
- garbanzos fritos – fried chickpeas (a great snack to tide you over while you wait)
- chorizo con chocolate – palacios chorizo with bittersweet chocolate
- huevos rellenos al pimentón de la vera – deviled eggs (the best deviled eggs)
- montadito de crema de habitas con beyos – fava bean puree, beyos cheese on toasted bread