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THIS RESTAURANT IS CLOSED Ola Steak & Tapas Restaurant Review: Chef-proprietor Douglas Rodriguez, emperor of Nuevo Latino fare, has downsized his once-grand vision for this pan-Latin establishment. Though he still offers wet-aged Uruguayan beef, the best example of which might be the spiral-cut tenderloin, an extra-carnivorous treat served solo (but with à la carte accompaniments ranging from oxtail stew to crab-carrot chimichurri), he also provides a more easily grasped menu of tapas for the less heartily inclined. Snack on signature ceviches, flatbreads with Spanish charcuterie, hot items such as sherry-steamed clams and even paella that, under the direction of executive chef Jose Luis Flores, are still good but almost frighteningly familiar. In short, it’s Ola, Adapted. And while the highly touted “muddle bar” mixes drinks to order, the poorly conceived reality is carried out by an inept and uncaring staff.