After seeing Chef Michael Bruno in action at the Sunset Supper in August, preparing his classic Paella in a giant paellera (paella pan) for the crowd of thousands, we were inspired to visit Tango to sample through more of his Spanish-inspired menu. 

We began with one of the Hot Tapas, the truly inspired Queso Azul–mini fallen blue-cheese soufflés (pictured in front of the bottle of wine)–a heady combination of sweet and savory thanks to the addition of a thick Port Wine Syrup and a chunky fruit compote. YUM!

This paired nicely with our selection from the Ensaladas and Sopas (Salads and Soups) section of the menu. Beet Escabeche proved to be lavish slices of pickled beets circling a hearty quinoa salad studded with grape tomatoes and fresh veggies of the season, all drizzled with walnut vinaigrette. 

After such generous starters, we opted to share one of the larger plates from among the Frutas del Mar. Grilled Tuna was perfectly grilled to medium rare (important with this meaty fish, so that it doesn’t turn into a baseplate!) and served atop sautéed baby bok choy with a red grape and tomatillo relish. We were struck by Chef Michael’s interesting combination of flavors and cuisines, and lauded his generous use of fresh vegetables.

We paired our dinner with a bottle of the stunning Muga 2004 Reserva, a hearty blend of Tempranillo, Garnacha (Grenache), and Mazuelo (a varietal new to us). As it promised in the wine list’s tasting notes, the wine was “voluptuous, intense, and spicy with complex silky-ripe fruit and an impressionable finish.”

We left Tango more than satisfied and sated and only rued not having room for one of Seattle’s all-time best desserts: El Diablo. This “bittersweet cube of sinfully rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs, and burnt meringue, finished with a tequila caramel sauce” promises to make even the faint of heart shout, “Òle!”