There’s not much I enjoy more than exploring unique food with friends and family. Based on word-of-mouth and some delicious-looking social media photos, I’d been looking forward to checking out Chef Angel Kim’s latest venture, 65 Tapas. It occupies the eastern portion of ReRico Brazilian Grill near Highway 65 and Battlefield Road and features smaller, Spanish-influenced plates designed for sharing. My husband, oldest daughter and I visited the restaurant late afternoon on a Saturday and quickly realized we’d need more than a few visits to work our way through the extensive menu.
I kicked off the evening with one of the restaurant’s signature cocktails, a smoky old fashioned. Loads of smoke rolled from the glass when the waitress removed the lid, and it maintained its sweet smokiness right down to the muddled orange and Luxardo cherries.
I wasn’t expecting a salad and was pleasantly surprised when the server emerged with one for each of us. She said it was meant to prep the palate for a great meal, and it was simple yet delicious. Cold, fresh greens were topped with fantastic dressing made with garlic, brown sugar and ground sesame seeds. I could have eaten a tableful of these.
Our meal started with Datiles Rellenos, bacon-wrapped dates stuffed with goat cheese and drizzled with a honey-lemon-chili sauce. They were rich, delicious and perfect for sharing.
I’m not a raw oyster person, but I do love buttery, garlicky, New Orleans–style chargrilled oysters, so we couldn’t resist trying the Ostras de Fuego. Six grilled oysters brushed with herb butter and a Manchego crust topping arrived on a flaming platter. They were tasty but much smaller and far less decadent than the ones my family has come to love in the Big Easy. We’d skip this next trip in favor of a couple of other menu items like Albondigas Manchego meatballs topped with puttanesca, and Aletas de Pollo chicken wings with roasted garlic sweet and spicy Buffalo sauce.