Spanish — Emilio’s Tapas

Emilio’s Tapas

Emilio's Tapas

Will you eat them in the house?
Will you eat them with your spouse?
Will you eat them in the sun?
Will you eat them just for fun?
Will you even lick the plate?
Will you have your tapas very late?

Red Sangria

When my friends and I advance in our careers and in our social lives, we have a tendency to celebrate big. Dinner gatherings. Trips to beautiful and exotic places. Catching up at champagne and wine bars. Symphonies. Jazz sets. All the good things that other people who could enjoy but do not because they sit around damning those who live life to the fullest. In the like manner that I experienced when I left one place where I was working so that I could advance several notches up and most certainly during the entire month of April when I celebrated my birthday ad nauseam, a great friend recently accepted a position with a company where she moved up a few notches by leaps and bounds and celebrating was a must. There was absolutely no way that we were going to pass on throwing support and enjoying something worthy of culinary happiness.

With downtown Chicago taking on a more European feel in that dinner is starting later, we met at Emillio’s Tapas, at 215 E. Ohio Street in the Streeterville neighbourhood. We had passed by the restaurant several times when often we went to any one of the restaurants in the area for lunch. It looked swanky. There was always a crowd. It came across as a place to sample. We figured that instead of passing by and saying, “That looks like a nice place,” we would test our observation. A very nice Chicago summer evening with the sun slowly creeping over behind the skyscrapers and us sitting outside with the wind flicking across our cheeks, we were ready to see how the Spaniards entertain their appetites. And since we all had been to Spain before, we had a point of reference for how it’s done. Tapas we wanted, so tapas we were going to have.

Calamares Con Ajo Y Limon

A nice evening for us to enjoy, what better way to get started than with a refreshing beverage? Red sangria.

I’ll drink it on the phone.
I’ll drink it while at home.
I’ll drink it in the sun.
I’ll love it till I’m done.

The concoction of red wine, brandy, apples, lemons, and oranges was potent and smile-inducing. And it was not just one glass that we had, but it was a full carafe so that we could enjoy as much as we wanted without stopping our waitress to place another order. But, there was a second carafe, so touché. And with our first glass, we had calamaraes con ajo y limon. These baby octopuses were cooked to a texture that was not al dente but not quite yet splendidly tender. The buttery-lemony sauce that they swam in before jumping on our fork tines and then plopping on our tongues was slightly addictive. We dipped our bread in the sauce, sopped, and dealt the octopuses their fate. May they know that we appreciated how delectable they tasted.

Papas Bravas

Next to the table was a plate of papas bravas. Usually, this dish comes topped with melted cheddar cheese, which sometimes puts me in the mind of Velveeta doctored up in the microwave. Hmm. This time the papas bravas was sprinkled with grated cheese and served over a mild tomato sauce with red peppers. There was a contradictory note to the dish, as it was more lukewarm than it should have been yet flavourful. My friend remarked that the potatoes tasted old. My appetite, although discriminating, does not detect “old.” Nasty. Disgusting. Horrid. Worthy of throwing against the wall. Yes, those descriptions come to mind, but old is a new one on me. Then again, I ate what was left. I mean, people on the other side of the world are starving and although I have upper middle class means, I cannot let tasty food go to waste unless it is absolutely beastly.

Congrejo Concha Blanda

As the two earlier plates were a little better than fair to middling, another glass or two of the sangria and the order of congrejo concha blanda made it all right for the evening. Happiness was in the air. The congrejo concha blanda was a plate of soft shell crab served with white rice over another cream-based sauce. Anyone who loves crab would bow at the chef’s feet for preparing such a masterpiece in dining. We thought the rice was seasoned enough to raise our eyebrows in appreciation, so imagine the soft shell crab being cut and devoured by gleeful diners such as ourselves. Wow.

I’ll lick my fingers clean.
I’ll start being nice and stop being mean.
I’ll love it, Sam I Am.
But I still won’t eat green eggs and ham.

We shall just say that when you take the last few substantial morsels of the soft shell crab and start going around the plate to get the gravy, you are in heaven. Being dainty, prudish, or prim would be unacceptable. Perhaps if I were a country Jasper from the hills, I would have lifted the plate to my face and licked it lovingly.

Falda de Cebon al la Parrilla

By now, we had completed one carafe of sangria and were mildly knackered. Thankful that we had a good amount of complementary bread and all of the other hearty dishes, much of the alcohol had been soaked up. So we were ready for more refreshing liquid bliss. What better way to enjoy each glass full of happiness than with falda de cebon ala parrilla? As a pescatarian, vegetables and seafood are what I will entertain in my diet primarily. But this was not my celebratory dinner, so when the guest of honour wanted skirt steak, there were no complaints. When we started cutting in to the steak and forking it into our mouths, we would have started a petition for the swift public flogging of anyone who moaned about having something so lip-smackingly divine placed before them. I am sure that God looked down at us and said to Himself that we will meet fire for smiling so raptly through the deadly sin of gluttony. Yes, I will burn in hell for such relish and I shall dress accordingly. The guest of honour was passing the steak knife to me to cut the meat, to which I replied, “Woman, I’m handling this with a butter knife. Can’t you see?” And by now, we were a bit squiffy from so much drink that everything was funny — the parent pushing what looked like a six-year-old child in a buggy; the man with the exploding soda pop all over the back of some stranger’s shirt; the bitter woman who dropped the scoop of strawberry ice cream on her shoe, making it look like a saucy pom-pom; and me being too quick with the cava sauce and almost pushing it off the plate with a forkful of steak.

Chocolate Cake with White Chocolate and Caramel Mousse

Having loved what we had, it was time to indulge some dessert. Too much food already and sangria surplus, we opted for lighter desserts. At the risk of blasphemy and apologies to all of the Pharisees, the chocolate cake with white chocolate mousse and caramel mousse once again had God shaking His head. Garnished with a sprig of mint and a strawberry, this was clearly a work of the devil. And maybe God viewed our enjoyment as a part of His plan. Some southern Baptist preacher may have been screaming from the pulpit that we were going to burn in hell, though, which is usually the case if you find satisfaction in anything. Nothing close to syrupy or to the point of having our teeth feel as though we had set them on ice because of too much sugar, this dessert was indeed perfection. Light in texture, heavy on the bliss factor, it also went well with the sangria. Do not ask. And as if the chocolate cake with the wonder mousse were not enough, we finalized our dessert with profiterole del pirineo. You would never think that something as pedestrian as puff pastries filled with ice cream and topped with chocolate sauce would be better than a sunny day at the park. Oh, but when the chocolate is dark chocolate, you may discover the secrets of love, the 12 rabbits and the cheesecake, how to make incompetent politicians disappear, and all sorts of good things. As I polished off the last of my glass of sangria, and I had the bottom of the carafe, I was all sixes and sevens — a complete mess, I say. It had occurred to me perhaps two hours after we had left that I made a rather loud declaration of, “Oh my God!” on the outdoor patio in the presence of patrols and wait staff while eating that dessert. Well, there was no denying that all we had eaten was worthy of any kind of smashing reaction, regardless of how embarrassing it may have been afterwards.

Profiterol del Pirineo

So, this was yet another case of outstanding food, super great service, and me fighting sleep on the subway while going home well after 11:00 at night. The prices were not as steep as I thought they would have been, but the allure and outdoor ambiance made Emilio’s Tapas a place that I shall visit again. I have some great eating experiences in Chicago, but there are times when it is so good that I have my Dr. Seuss moments. This was one of them.

I will eat them in my house
I will eat them with my spouse.
I will eat them in the sun.
I will eat them just for fun.
I will have my tapas very late.
I will even lick the plate.
I will eat them, Sam I Am.
Now, go away so that I can.

Emilio's Sol Y Nieve on Urbanspoon

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.