Marbellas was relatively easy to find, across from the Rio on Flamingo and Arville. The location did give me slight hesitation. I always wonder what lacks in the restaurants found so close to the strip but didn't make that last leap to the boulevard. When I walked in I immediately took back my initial opinion. What a jewel. It had such a warm atmosphere. There was an abundance of small lights resembling candles that put me in a catholic chapel. The acoustic guitar playing in the background had me in a mood to start salsa dancing. I actually caught myself looking around for Zorro. The only element in the dining room that crudely stuck out were the tacky cheap paper table clothes that are often offered for infants to color on. However I did love how most tapas restaurants come off as pretentious and this place was far from it.
Our waitress was very sweet and polite, but did come off as a little relaxed. Her menu knowledge was impressive and she was ready and willing to suggest her favorite items. Being able to say this after the meal is over, all of her recommendations were extremely tasty. There were so many intriguing choices to pick from that it made the ultimate decision extremely difficult. I found there was a strong Greek influence over their menu and given that isn't my ideal choice of cuisine I had to choose carefully.
There's no surprise that I ordered their fried calamari. Going for a traditional Italian approach it was served with a sauce resembling marinara with a blend of Spanish spices and a caramelized lemon. It had an ideal amount of kick but in my opinion it tastes better without the suggested sauce. The squids meaty texture versus a chewy feel gave the impression it was very fresh which is hard to come by. While enjoying the calamari they brought the cheese and Spanish chorizo empanadas. These were quite a treat. It came with their version of a spiced aioli that complimented the heat in the meat well. I did feel that the presentation was very simple and lacked any effort or imagination. Between courses the waitress seemed to take her time and focus her attention to the tables that might ring up a larger tab. There was no service provided from the two lingering bussers and I sat for an extended amount of time without any water, twice. 
The next course of two selections consisted of their brussel sprouts and Marbella french fries. Both were satisfying given they were ordered in reference to the waitresses suggestion. The sprouts were peeled apart and fried to echo a light and airy potato chip, but with tons more flavor. The capers and almonds went very well with the fire roasted taste from the brussels. The french fries stuck out like a soar thumb. The spice was not very noticeable. I felt like they could have gone so many ways with this dish making sure it left a better impression. They were ok, and I can understand how some people would really enjoy them, but they were too simple for me.
Finally it was time for the highlight of the meal. The plates in front of me looked delicious and smelled even more so. There was one plate consisting of fresh ahi tuna with an avocado relish, steamed vegetables and a small house salad. The tuna first appeared over cooked but tasted perfectly prepared and well seasoned. The zesty relish paired extremely well with the blackened tuna and I quite enjoyed the snap of heat I got from the two when coupled. On my right there was a plate of chicken kebabs accompanied by Armenian jasmine rice.The hummus placed on the plate was a little bland and didn't go well with the chicken but still it was indulging and delivered exactly what I expected. Satisfying? Yes, but the main feature of this dish was the jasmine rice. SO Good! 
I was so full by the end of each entree I sadly couldn't bring myself to even look at the desserts. I left the restaurant extremely gorged with a smirk plastered to my face. That smirk you get when finished with an extraordinary meal and want to do nothing but appreciate it. Thank you Marbella, for giving me such an enjoyable dining venture. I am excitingly curious to see what you and your chef hold in store for me next time. 
No comments:
Post a Comment