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A candlelit restaurant, set in a vintage West Indian structure, La Tapa features a smart, inventive menu with a locavore bent. The food is cooked to order by the talented chef/owner, and is heavy on small plate dishes (as the name implies). We’ve been particularly impressed with the grilled shrimp in a passionfruit-cilantro aioli, the bacalao cakes with avocado lime crème fraîche and the braised pork belly with fennel apple slaw—all can be ordered for the table and shared. You also can’t go wrong starting with appetizer like gazpacho or organic greens grown in Coral Bay. Big plates—platos grandes—might be a classic paella or linguine tossed with shrimp, lobster, chanterelle mushrooms, and eggplant. Live jazz is on tap on Tuesdays.