Increasingly a nightclub, Sevilla fills Thursday through Sunday evenings with youthful throngs who crowd the ground-floor bar for drinks, tapas, and live music. Others head to the downstairs club for classics from the Spanish kitchen and professional flamenco dancing. There isn't a quiet corner to be found. The kitchen does a respectable job with the traditional shellfish and chicken paella (there are also strictly meat and seafood versions). It also makes highly flavorful baked rabbit and roasted pork tenderloin, and a new favorite is a trio of dramatically presented brochetas, or skewers, of spiced shrimp, zesty Spanish sausages, and steak with mushrooms and onions.
Reviewed by heandshedog from Tucson on 12/2/06
Gilberto is the best bartender. He doesn't skimp and is very attentive. We had a bottle of Franciscan cabernet wine ($30) and it was very good. The tapas (mixed Spanish olives and mushrooms with garlic) were superb. Get the black olive bread! The Sea Bass is delightful! The Salsa lessons are fun, and try to keep your eyes on your wife! Live guitars on Wed after 9 PM were a pleasant surprise.
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