What the hell is a “Tapas” anyway?

Dan's not an actual pirate, you know.

The word “Tapas” seems to have myriad interpretations about what it is/should be (fodder for another blog post?). Some people call a full meal tapas, so long as it is served on small plates. Others insist tapas need be nothing more than small nibbles of food to fortify hours of drinking. I generally take a Potter Stewart-esque approach to tapas: I know it when I see it. Regardless of what the true – or interpretive – definition of Tapas is its back at Clever Wine Bar.

So, come and get yourself fed tonight, Tuesday 5/11, at Clever Wine Bar as we welcome back the skillful hand of Chef Dan Esses of New Orleans tapas and fresh pasta fame. Formerly of Marigny Brassiere (and Budakan in NY and The Bank in NOLA. . . ) Dan’s become a fixture in the local bar/tapas scene, however his time’s running out since this summer he’s opening his own place in the Marigny.

Anyway, we’re lucky to have a chef with Dan’s chops (get it) on hand to dish out small plate of bad ass food tonight starting around 6:00 pm-ish.

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