: Andaluca's grotto-esque and tranquil dining room features low lighting and dark wood booths. The sharing-minded may select from executive chef Sarah Lorenzen's constantly changing small-plates menu. You’ll find potato croquettes with idiazabal cheese and romesco sauce, or a tower of crab, avocado and palm hearts served with a zesty gazpacho salsa. Poultry and meat dishes may include delicate grilled quail accented by shallots, mushrooms and a sweet black currant jus; fried Yukon Gold potatoes with chorizo and roasted mushrooms, topped with a fried egg; or beef tenderloin with Spanish blue cheese and a Marsala demi glaze. Entrées feature a seafood-sausage paella with prawns, clams, chicken and chorizo, as well as lamb osso buco paired with crispy red onions. We suggest the show-stopping liquid chocolate cake for dessert. For a wine and appetizer bargain, stop in for happy hour.

Andaluca

Andaluca Restaurant Review

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