MIAMI – On the west finish of Miami Beach’s historic Espanola Way is Tropezón, an enthralling gin and tapas bar and restaurant.
Tropezón means ‘to journey or come across’ in Spanish. And with no signal outdoors that usually occurs, mentioned General Manager Derek Tormes.
“They kind of stumble upon it and it’s fun to tell them our name and the direct translation. I just kind of like that their first entry into us here is what is this place? It’s cool,” mentioned Tormes.
The design is supposed to mimic these outdated Spanish saloons.
“You have old guys playing cards and women drinking sherry. You walk in and you’re just hanging out,” he defined.
It is a full bar, however the emphasis is on their love for gin.
Namely, their do-it-yourself gin infusions, characteristic a set of greater than 22 variations of gin infused with something and all the things that units the cocktail program aside.
“So, we’re not making the gin itself, but we’re making what becomes of it. The maceration, the infusion process, and cooking them down. All that is in-house,” mentioned Tormes.
Guests who sit on the bar get a complimentary welcome gin in a chilly glass.
He confirmed us one infused with kiwi juice.
CBS4’s Lisa Petrillo sips the flamboyant and stylish Yuzu gin and tonic cocktail.
“I love how pretty it is and I love how good it tastes too,” she mentioned laughing.
The meals is Spanish model. Andalusian tapas are meant for sharing.
They start with the Pan Con Tomate, or bread with heirloom tomatoes and garlic.
Simple, however so refined.
“We’re doing a four-time, gold medal olive oil from Spain; the Pedro Jimenez sherry; and just really nice heirloom tomatoes with crushed tomatoes underneath,” Tormes defined.
“You taste the quality of the olive oil and the fresh bread with all the seasonings. I also love that it’s just so simple, fresh, and cold,” mentioned Petrillo.
Next, the contemporary and flavorful uncooked tuna, with ajo blanco sauce and salted cucumber.
Finally, Gambas (prawns) Al Ajillo with crispy garlic, árbol chili and cognac.
“Delicious,” mentioned Petrillo.
“First of all, Chef cooked them so tender. And then the garlic is there, but not too over garlicked. It’s really light and wonderful.”
“Do you want to do a pro move and suck the head?” requested Tormes.
“Suck the head. Is that what you actually do?” requested Petrillo.
“Yes,” Tormes mentioned.
“I’m game,” mentioned Petrillo.
“It ain’t pretty, but it tastes good!”
Tropezón, an genuine Spanish journey in food and drinks within the coronary heart of Miami Beach.
Tropezón is open 7 days every week serving solely dinner for now.
