The beaches of Ibiza will always possess an unshakable hold
over you. But this summer, you might want to stick a little closer to the beaches of North Avenue...
Introducing Eivissa, a two-story tapas and sangria haven in Old Town that's like a Catalan mad scientist's lair, opening today.
You'll enter to find soaring windows and murals inspired by the films and paintings of Spanish artists. So, you know, nothing too wacky…yet.
But grab a seat at the lively front bar, and right about the time you hit the Eivissa Foam Party—herbed sangria punctuated with a tiny cloud of unidentified deliciousness, or the Ostia—a martini sweetened with a pillow of toasted-almond cotton candy, you'll sense your night is destined for a place somewhere between insane and brilliant. Turns out chef Dudley Nieto, who elevated tableside guacamole to an art form down the street at Adobo Grill, is now dabbling in Spanish molecular gastronomy.
So when it comes time for dinner in the cozier back room, warmed up with timber ceilings and burnt-orange fabric, you'll find your usual über-premium Ibérico ham and rare Spanish wines…but also a collection of Liquid Tapas, including drinkable seviche.
After that, expect a whirl of Cheese Air, passion fruit "caviar" and a "frozen lake of lobster bisque."
Consider it surrealism you can eat.
Introducing Eivissa, a two-story tapas and sangria haven in Old Town that's like a Catalan mad scientist's lair, opening today.
You'll enter to find soaring windows and murals inspired by the films and paintings of Spanish artists. So, you know, nothing too wacky…yet.
But grab a seat at the lively front bar, and right about the time you hit the Eivissa Foam Party—herbed sangria punctuated with a tiny cloud of unidentified deliciousness, or the Ostia—a martini sweetened with a pillow of toasted-almond cotton candy, you'll sense your night is destined for a place somewhere between insane and brilliant. Turns out chef Dudley Nieto, who elevated tableside guacamole to an art form down the street at Adobo Grill, is now dabbling in Spanish molecular gastronomy.
So when it comes time for dinner in the cozier back room, warmed up with timber ceilings and burnt-orange fabric, you'll find your usual über-premium Ibérico ham and rare Spanish wines…but also a collection of Liquid Tapas, including drinkable seviche.
After that, expect a whirl of Cheese Air, passion fruit "caviar" and a "frozen lake of lobster bisque."
Consider it surrealism you can eat.
