We each ordered a cocktail - the Nitro Caipirinha caught my eye however the server was quick to dissuade me from ordering it claiming it was small and more appropriate as a palate cleanser. To me it felt like they just didn't want the hassle of the tableside presentation. So instead, I ordered the Salt Air Margarita made with Olmeca Altos blanco tequila, orange liqueur, lime, topped with salt air. For $18 I was expecting something a little more wow, but it tasted great. Keith wanted to order the Magic Mojito whose allure was the cotton candy, but again the server told him it was "86'd" meaning it was no longer available. Begrudgingly he ordered the Ultimate G&T at the server's suggestion. It was classic with Hendrick’s gin, Fever Tree Indian tonic water, lime, lemon, juniper berries, and lemon verbena. It was very clean. Since there wasn't many other cocktail options, I inquired if they sold any wines by the bottle (the menu only listed by the glass). The server replied we could order any of the glasses by the bottle so I chose the 2021 Trosseau Gris Rosé, Two Shepherds "Fanucchi Vineyard" from the Russian River Valley, California. It had a little farmhouse funk from the extra skin contact but went well with our tapas.
Speaking of tapas, we were instructed to order four to six plates per person as everything is small and shareable. Our first bite was the Neptune's Pillows - a wonton shell stuffed with sesame rocoto spicy tuna tartare and topped with a slice of fresh tuna and fresh wasabi. The juxtaposition of crunchy and creamy was delightful. While 5 pieces of pillow came in a serving, only one piece came with the California "Funnel Cake" - seaweed funnel cake topped with avocado, Blue Crab, tobiko, mayo, and cucumber. I wanted to love this dish more, but the half bite was too small to really get anything.
Next we tried the Norwegian Lobster "Newberg" - seared Norwegian lobster in brioche with Newberg espuma. The sweetness from the lobster and all the butter in the cream made this dish a little too heavy for my liking.
Another favorite dish of the evening were the Mediterranean Mussels prepared in olive oil, sherry vinegar, and smokey pimentón. Presented in a "tin can" made of glass, this dish was beautiful! The mussels were incredibly clean and fresh and the smokiness was pleasant.
The Conch Fritters had a liquid center and sat on a little smear of onion jam and were topped with bonito flakes. These had great flavor, but again the "cream filled" fried bites were a little redundant. We preferred there to be a little more conch meat inside.
Keith enjoyed the "Philly Cheesesteak" - airbread stuffed with white cheddar cream and topped with Wagyu beef. This little handheld bite had good flavor but the texture/technique was too similar to the Neptune's pillows.
To lighten things up, and for the hotel's namesake, I wanted to try the Waldorf Salad. Pieces of endives were presented as little boats topped with celery, walnuts, grapes, and yogurt. It was a mess to eat, but had a nice crunch and was refreshing.
Keith also wanted to try the Oxtail Croqueta but the server advised it, too, was "86'd" so instead he chose the Bao Con Lechon - fried Chinese bun with pork belly. It was very authentic in Asian flavor and was a nice little bite.
From the vegetable section, we enjoyed the Eggplant Escalivada - Catalan style roasted eggplant, sobrasada, and Idiazábal cheese. this dish had another smoky creaminess that was nice to spread on the toasted bread.
Stuffed Piquillo Peppers were pretty on the plate. The Cabra La Mancha cheese was tangy and paired well with the mojo verde. The little piquillo tuile on top added a little crunch.
Lastly, for dessert we decided to try Key Lime Pie José's Way. Basically, it was a deconstructed pie with lime curd, graham cracker crumbles, raspberry syrup and a lime meringue that was vibrant and a great way to end the meal.
All in all we enjoyed all the tapas but were a little disappointed that a few of the items we wanted to try were not available. Service was hit or miss - our initial drinks came after our first bites of food arrived, and when pouring the wine the server spilled some didn't bother to wipe it up. They also didn't bother to wipe the table when clearing plates and didn't provide us with hand towels as we saw other tables getting this service. Also, the "coursing" was totally out of order. Each plate just seemed to come as it was ready from the kitchen - with no thought to progression of how the courses should flow. Nevertheless, the food was clearly the star and still a representation of what we expected from Chef José.
Total Rating: 3.98
Food: 4.5, Price: 3, Service: 3, Ambience: 3.5, Accessibility: 5
