FRAMEbar, our more casual sister spot and launchpad for brand new concepts and longer-term collaborations welcomes TAPASbar by Chef Gabriel Botezan to the family.
This monthlong sharing plates bar menu brings us Barcelona-style tapas alongside a brand new boozy but balanced cocktail menu just in time for the long-anticipated warm weather.
Think: pan con tomate, seafood paella, patatas bravas, croquetas de Jamón serrano, and olive oil cake for dessert — all made for sharing.
And adding to the party, our FRAMEbar team of alchemists has dreamt up a red, white, and rosé sangria (which can be ordered à la carte or in sangria flights); porróns of Ameztoi “Rubentis” Rosé Txakolina for the table; riffs on the Aperol Spritz; Gin and Tonics ( saffron orange and lemon rosemary ) and plenty of beer, cider, and Spanish wine to accompany this TAPASbar adventure.
Catch up with friends, fly solo, drop in at the bar, walk-in’s welcome or make a reservation.
TAPASbar is every Wednesday through Sunday, from May 11 until June 5.
Let us transport you to Basque country (temporarily in the heart of Hazel Park), all while supporting independent chefs when they need us the most.
MENU
Pan con tomate
(Spanish “focaccia”
Oven-Roasted Tomatoes, Herbs, Roasted Garlic
Patatas Bravas
(crispy potatoes)
Fried Potatoes, Spicy Garlic, Aioli, Cilantro
Pinchos Morunos
(chicken skewers)
Smoked Paprika, Herbs, Baby Greens, Romesco
Croquetas de Jamón Serrano
(ham croquettes)
Cilantro, Mint, Parsley, Baby Greens
Vegetales
(vegetables with coconut and saffron)
Cauliflower, Broccoli, Saffron & Coconut Sauce
Pulpo
(octopus)
Garbanzo Beans, Ramps, Bacon
Olivas
(olives)
Roasted Olives, Pimentón, Chiles
Paella
(seafood rice)
Mussels, Clams, Scallops, Chorizo
Leche Frita
(fried milk dessert)
Pastel de Aceite de Oliva
(olive oil cake)