With a new executive chef on board, Sangria Bar & Grill is reworking its tapas menu to reflect the refreshing seafood dishes of the Mediterranean. “It’s more true to Spanish cuisine,” says Executive Chef Robert Larson, who interned for John Besh. “Tapas is the next big culinary trend, so we’re working on smaller, two-bite products that are still flavorful for a great price.” Sangria’s menu items, featuring Louisiana seafood, will range from $3 to $6 so customers can try several menu items without overspending. Larson says the tapas eatery will also offer “2-ounce pours,” meaning small wine, beer and liquor pairings with each plate. And later on, count on $50 wine dinners on the first and third Mondays of the each month.
