I just ate at one of my favorite hangs, and dinner was amazing, as usual. Tertulia is an industry favorite known for classic Spanish tapas that are well worth the hour long waits for tables.
A tiny bar greets you as you enter with two small dining areas tucked behind. In the very back of the restaurant a partially exposed kitchen showcases the busy cooks.
Wines by the glass are chalked out on a slate tablet, the specials appear on an unassuming chalkboard, and the wine list is small-medium sized and very focused on great Spanish wines (a nice mix of affordable & high end).
Anima Negra is based out of an old stone dairy barn that dates back to the 1600s. The bodega makes four wines; the AN/2 we drank tonight blends 65% callet with two other indigenous varieties, mantonegro and fogoneu. They also add a bit of syrah to the mix. The grapes are bush trained, then fermented in stainless steel followed by about a year in French & American oak (35% new).
The three young founders of Anima Negra became disenchanted with the concept of homogenizing Spanish wine for a global market and instead focused on indigenous varieties achieving unique quality in their own ways. They also prefer old vines, no irrigation and the use of only native yeasts.
Pimientos de Pardon-- they went so fast we only got a picture of the stems!
The Spanish cheese plate was perfect with the wine.