La Tasca Tapas Restaurant
25 W. Davis Street | Arlington Heights, IL | (847)398-2400 | LaTascaTapas.com

La Tasca is located on Davis Street in Arlington Heights just south of the Metra train station. We didn’t have any difficulty finding parking in the lot across the street… parking is free after 6 p.m. If you can’t find parking or if you prefer valet service, La Tasca provides valet parking for only $3.00!

What are Tapas? If you are not familiar with Tapas, it is basically Spanish small samples of food. Tapas is not a type of food, it is defined as small plates/portions. Tapas originated in the Spanish culture and are typically served with Spanish wines or sangria.

I visited La Tasca with several friends. The first thing that you notice when entering the restaurant is the physical space. The restaurant is decorated with beautiful murals that give you that Spanish countryside feel. The restaurant has a great bar area and the dining tables are large and well spaced… you don’t feel crowded.

The restaurant does get busy, as such, reservations are highly recommended.

They have a large private room that can accommodate wedding showers, private anniversary parties, corporate events, etc. Please call the restaurant for availability, pricing, and other details.

The night we visited La Tasca, owners Danny Barbarigos and Peter Sarantopoulos were immediately visible in the restaurant, making their way around tables checking on guests to verify their experience was an excellent one. The sense of pride is apparent the minute you walk in the door!

I like to rate restaurants on the top 2 criteria when selecting a restaurant: food quality and service. This restaurant exceeded our expectations on both counts.

We were greeted with a wide bread selection and olives as soon we were seated at our table.

The first tapas to arrive were the cold tapas. We ordered the ‘Canalon Frio De Atun’ (pasta filled yellow fin tuna salad), and the ‘Embutidos Y Quesos Variados’ (Variety of air-dried Spanish meats and aged Spanish cheeses). Both of these were unbelievably flavorful. The four of us in our party shared the plates and they were wiped clean almost instantly. I will definitely order these again!

We then ordered four different hot tapas: Herbed goat cheese baked in tomato basil sauce served with baguettes; Galician-style charred octopus; Sundried dates baked in bacon; and Grilled beef tenderloin and mushrooms. Each of these was very different and absolutely delicious. I wouldn’t hesitate to recommend any of these to anyone.

We followed the hot tapas with a plate of ‘Chuletas de Cordero con Pure de Aceitunas’ (Grilled lamb chops). The plate had four lamb chops, one for each in our group. At this point in time in our meal none of us could possibly eat more than one. The lamb chops were cooked to perfection. They were some of the best I’ve ever had, period. This should be on your must-try list when you visit the restaurant.

I’ve been told that their Paella is out-of-this-world good. The only reason we didn’t order it was because we were so full with everything else we ate. I will certainly order it on my next visit.

For desserts we enjoyed their famous Flan de Coco (similar to a custard with coconut) and sautéed bananas with homemade ice cream. Even if you’re full, you will make room for these, I promise! Along with dessert, our beverage of choice was Café con Leche, a cappuccino with Godiva liqueur….it was simply amazing!

The service can be summed up simply as Best-In-Class! Our server (Mike) was professional, attentive, and knowledgeable. Our service was better than what you would expect in the best steakhouses of Chicago.

In summary, I am going to highly recommend La Tasca to all my family and friends! More importantly, I will be going back very soon to try the other tapas and paella that I missed on my first visit. Enjoy!!!

Be sure to check out the website and click on the “Special Offers” link to sign up for the customer loyalty program and receive a $10 gift certificate and other special offers from the restaurant.

 

Originally published on examiner.com

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