Reviews

Sangria Video Featuring Alberto Lombardi

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By Holly Haber/ PinkMemo.com

Alberto Lombardi is at it again. The creative restaurateur has retooled the menu at Sangria Tapas Y Bar, hiring a new chef with a pan-Mediterranean repertoire to expand on what had been strictly Spanish cuisine. And, Lombardi is working his magic across Cole Avenue from Sangria, developing a new eatery that's expected to open in June in the 1905 church that formerly housed Chips burger joint. It's all very hush hush, and the only thing we know for sure is that the cuisine in the new restaurant will hail from some region in Europe. read more »

Sangria Covered on NBCDFW.com

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By Bill Addison/ Restaurant Critic

In the midst of Sangria's undulating tapas bar clamor, a first spoonful of corn soup drowned out every noise and motion with its detonation of flavor. The soup, a special, gave away nothing through its appearance. A beige purée slicked with splotchy droplets of green oil and dotted with frizzled tufts of parsley, its color scheme brought to mind a wintry landscape just awakening in the first fits of spring.

By Arnold Wayne Jones/ Dallas Voice

Scott Fitzgerald’s dictum that “the rich are different” could apply just as easily to how tapas restaurants fit into the culinary universe as to people in the social hierarchy. Like physics at the subatomic level, the rules governing eateries begin to breakdown when you dine on dishes meant to be enjoyed exclusively in small portions that arrive at your table like trains at a terminal. How do service, presentation and the other ineffable qualities of dining change when your entire meal is comprised of highfalutin appetizers?

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