Manolo

Manolo Restaurant Review:

This light and airy dining space features charming antique furniture, bronze detailing and a soothing palette of soft greens and creams, which come together to create an ideal venue for informal eating and socializing. Established in 1934, Manolo has become somewhat of a mecca for diners seeking simple and traditional Spanish fare that draws on the finest seasonal ingredients. Start with house classics such as “huevos revueltos” (broken eggs) with garlic, mushrooms and prawns, or a bowl of traditional Galician soup crafted with potatoes, turnips, greens and beans. For the main course, we suggest ordering a selection of sharing dishes, including “pulpo a la Gallega” (Galician octopus), fried squid with salad, and lamb served in an onion, parsley and white wine sauce. There is also a first-rate selection of meat dishes, sirloin, solomillo, and tripe made with an 80-year-old recipe; and seafood like squid in ink with white rice, scallops au gratin, and Galician hake. Sip on wines from across Spain; we recommend anything from the Galician wine regions: Rías Baixas and the Ribeiro. Or keep cool with cañas of ice-cold Mahou beer, which the restaurant has on tap. For dessert, don’t miss the homemade sweet coffee and vanilla ice cream, crêpes with caramel and bananas, and the house special: hot apple Tatin pippin.