IN Toronto magazine

The mother of all tapas joints in Toronto, Embrujo Flamenco, run by the three Fernandez sisters, is flourishing.

Upstairs, suede banquettes provide a view of the stage where flamenco dancers strut their stuff to accomplished Spanish guitarists (Wednesdays to Sundays; performances are short and don’t overwhelm dinner). Downstairs, on Friday and Saturday nights, you’ll find Café Madrid, Embrujo’s bar, opened last year.

The menu is stacked with regional specialties, drinks included. A favourite of locals in Spain, Tinto de Verano is that mix of Pepsi and red wine you just won’t find at Woody’s or Slack’s. For the more butch drinkers, there’s the Goya Martini, vodka and Spanish olives. And for the rest of you, order up the Granada, a luscious deep purple martini with pomegranate and lime juices.

Take note: If you hate anchovies, it’s true what they say on the menu. The delicious Boquerones en Vinagre, a Spanish staple of anchovies marinated in vinegar and extra virgin olive oil, are nothing like the kind we know here. The Gambas en Anis, with perfectly cooked portobello mushrooms in a sweet cream sauce, melt in your mouth, as do the creamy cod croquettes.

For meat eaters, the liver paté infused in Spanish sherry is worth a try. Adventurous types can go for the pork belly and pig ears. If you want to splurge, Embrujo exclusively offers Jamon Iberico, cured for three years from the cerdo negro or black pig. Vegetarians enjoy a range of choices, including Horneado con Cabrales y Nueces de Castilla Tostadas, meaty beets sprinkled with cabrales cheese and toasted walnuts. The restaurant holds an annual paella festival and its varied paellas are on offer year round.

While you peruse the exposed brick and pipe, gothic sconces and notes of Spain throughout the sleek space, beg your server, perhaps the fabulous Michelle or Claire, to have Embrujo bring back the Chocolate Shrimp. It’s award-winning, but inexplicably off the menu.
Dessert: Not on the dessert list per se, but highly recommended, is the Baked Goat Cheese with Honey. The classic Crème Caramelo boasts hints of orange. We finished with Spanish Latte con Godiva Liqueur. Yum!