For starters, don’t be intimidated by Amada’s large menu. Yes, there are more than 60 tapas from which to choose, and they vary from the traditional — tortilla española, Spanish olives and warm fava bean salad— to the edgy — foie gras flatbreads and artichoke and spinach empanadas — but literally everything on the menu will make you grateful you ordered it.
The charcuterie is excellent. The European hand slicer behind the bar produces plates of Pamplona-style chorizo, salchichons (pepper-cured sausage), lomo embuchado (dry-cured pork loin) and Serrano ham that will melt in your mouth.
After moving beyond the meats and cheeses, you’ll encounter even more succulent options: paprika- and garlic-dusted Spanish octopus, grilled and skewered diver scallops, crab-stuffed piquillo peppers, a signature green plantain empanada (mentioned above) and roasted pork with white beans — to name but a few.
Several tapas come in two sizes to accommodate sharing and there are also a few large dishes, including paellas and a whole roasted suckling pig, that are meant for four or more.
So bring your appetite, savor every bite and, by the time you leave, you will already be planning your next visit to Amada.