gazettechicago.com, 2bp.blogspot.com, godine.co.uk, & welikeyourstyle.netTapas Valencia: Happy Hour in Spain Wenna Pang February 2, 2015 Eating Styles, Restaurants, Reviews Step into Chicago’s Tapas Valencia, and you’ll feel like you’re having Happy Hour in Spain. Filled with vibrant bright colors, an open bar, and a fun and festive vibe, Tapas Valencia offers their guests a taste of Spain both visually and on their menu. With their original location in Meson Sabika in Naperville, Tapas Valencia has now made their move into the city of Chicago’s South Loop. Taking pride in their unique menu, Tapas Valencia focuses on their one of a kind Spanish tapas creations and uniquely whipped up martinis. Although their dinner menu is already a hard to resist fiesta filled with paella and flamenquin meat dishes, their cocktails and mixed sangrias are definitely a winner, especially during Happy Hour, which is exactly what lured me over. Walking in on a Saturday night, a friend and I found ourselves face to face with an amazing deal. Every Monday to Saturday from 5 to 6:30, and Fridays and Saturdays from 9:30 to 11, this Spanish eatery opens up their bar for Happy Hour. What does that mean? Tapas at only three bucks a plate with a purchased drink, fiesta anyone? The thing is, this mystery Happy Hour menu has to be requested. Don’t worry, just ask any bartender at the bar for three dollar Tapas, and they’ll know what you’re talking about. We started off the night with a couple drinks of course. A refreshing mixture of passion fruit liquer, mango and citron absolut, and pineapple, juice, this fruity Passion Martini was definitely a delicious way to start off the night. Following soon after, was a round of Valencia’s specially mixed sangrias, a bittersweet mix of guavas, mangoes, and peaches. Tapas to Spanish cuisine is like what cocktails are to a bar, you can’t really have one without the other. It’s not just merely a variety of appetizers and snacks, Tapas are definitely one of the main necessities to Spanish cuisine, so it’s no surprise that Tapas Valencia has put so much thought into their Tapas menu. With options including spicy potatoes, skewered chicken, black mussels, and pork medallions, you can really go a long way at three dollars a plate. We decided on the Olla Con Fruto Del Mar. This delish little dish has shrimp, salmon, scallops, and seafood tossed with angel hair pasta and topped with cilantro and saffron broth. I especially loved the savory spices of the shrimp. Another good choice is the Bocadillo De Faldilla, which has Spanish sausage tossed with mayonnaise, tomatoes, lettuce, and red onions. The onions added a slight taste of bitterness but was tasty nonetheless. With so many discounted Tapa options, you can literally fill your table in seconds. The Bocadilo De Portobello, grilled Protobello wrapped in a mini roll with mozzarella, tomatoes, and basil, is definitely on my “To Try” list for next time. Three Dollar Tapas, mixed cocktails, and festive Spanish music, it really can’t get better than that. So next time you’re finding a good spot for Happy Hour, think of Tapas Valencia, you’ll for sure be leaving happy. Tapas Valencia 1530 S. State St. Chicago, IL. The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work Latest posts by Wenna Pang (see all) Corn Milk Recipe : How to Milk Corn on the Cob - February 11, 2015 Beef Barley Stew : See what’s Brewing - February 10, 2015 ShuMai Recipe : Have Some Dim-Sum - February 6, 2015 Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current [email protected]* Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.