Tapas

Eastside Road, August 20, 2013—

THERE IS NO GREATER pleasure, not for me, than to sit at the end of a dinner-table surrounded by family; and if it's an Important Occasion so much the better: cancel all inhibitions, say I, and have a great time. Don't go by the expression on my face: I'm having a ball.

And also having tapas. The five of us went through:

Fermin jamón ibérico
Marinated olives, pickled garlic, Idiazábal cheese (pictured above)
Tuna belly salad, green olives, egg, shaved celery
Spanish white anchovies with herb oil
Duck meatballs with tomato sofrito and green olive tapenade
Patatas bravas with alioli
Bacon-wrapped dates with blue cheese and marcona almonds
Cider braised chorizo with padron peppers
Bacalao fritters with orange alioli and parsley
Crisp pig's ears with anchovy vinaigrette
Sardine in black olive ink with piquillo and migas
Skirt steak with red onion marmalade and Valddón cheese

Manzanilla, La Gitana;
red blend (Cariñena, Syrah, Grenache), Can Blau (Montsant, Spain), 2009 (Rich and complex, reminiscent of last night's Cerasuolo)

• Bravas Bar de Tapas, 420 Center Street, Healdsburg; 707.433.7700

"He was having a good time - really!"       Photo by Thérèse Shere (lightened)