Honey Pot

Cuban chef, Greek manager and (unspecified nationality) waiter -- a recipe for disaster? Not at all. I chose to have dinner here tonight because of the location and the good review by Ben McFarland. I can definitely confirm the high quality of the tapas.

Slow-cooked octopus in paprika (the same as the one pictured above) was tender and flavourful. So were the chorizo with melted manchego, squid in its own ink, and the unctuous snails in oniony tomato sauce crowned with a perfectly fried egg. The breads that came with some of the dishes made for excellent greedy dipping in the oozy sauces, and the salad garnishes on some dishes made excellent bites of fresh greenery. Special mention goes to the cod croquetas (they also do chicken or ham)--silky smooth, herb-inflected interior meshed with a super-delicate, crispy exterior. The sautéed mushrooms were also a pleasant surprise. I had apathetically expected button mushrooms, only to be delighted by a gourmet mixture of dainty field mushrooms in a savoury, buttery sauce.

The manager was very knowledgeable and helpful in the wine selections. We were also graciously allowed to sample some sherries for our dessert selection.

The dining room itself was cozy and bathed in just the right amount of warm light. A perfect, casual date-night spot, I'd say.

For dessert we had the almond tart and Catalan crem, both excellent (especially the fragrant almond tart, served with a dainty sphere of vanilla bean ice-cream).

What a pleasant surprise. I didn't expect much from a place called "Honey Pot" purporting to serve Spanish tapas, but I'm very glad I trusted Mr. McFarland's review.

Highly recommended. I will definitely be back.