494 Electric Ave
In The Lounge at Sean Patrick's
Thursday, Friday &
with Chef Nikki
The exact moment of birth of the tapa is lost in time. The closest estimate of its humble origins would possibly be sometime in the eighteenth century. Weary travelers would disembark from coaches and saddle horses, to be met by eager innkeepers with glasses of wine or sherry covered with a slice of bread. In the Spanish language, this covering referred to as tapas, from the verb tapar, “to cover”. This tapas kept insects, dust and unsavory debris from settling into the wine and also served to whet the appetite of the hungry travelers.
From this simple beginning the tapa evolved. A slice of Serrano ham, a bit of Manchego cheese with marinated olives, were added as toppings, as enterprising innkeepers vied to attract the travelers interest by offering inventive and luscious dishes that induced yet another glass of wine.
Tapas today are small delectable portions of food, served individually as a custom designed meal. The use of meats and fresh seafood, vegetables, olive oil and that wonderful flavor ~ garlic ~ ensures not only heavenly taste experience, but also a light fare. Sean Patrick’s is pleased and excited in offering this eighteenthcentury Spanish tradition. Our sauté tapas is exclusively prepared at our sauté station located in our lounge area where you can watch and enjoy the theatrical flambé preparation of your tapas choice.
The “art”of eating tapas is most enjoyable when experienced in our casual lounge atmosphere
and shared among family, friends and new acquaintances.
Enjoy, Sean & Colleen