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Taberna Arros y Vi in SM Opens Wednesday

PeterCC Jun 9, 2013 01:40 AM

Walked by Michael Cardenas's Spanish paella/tapas resto Taberna Arros y Vi this evening in Santa Monica. Interiors looked basically done. Some staff was inside and the door was open. The wife asked when they start service, and they said on Wednesday!

http://tabernala.com/
https://www.facebook.com/Tabernala

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  1. PeterCC RE: PeterCC Jun 9, 2013 01:41 AM

    Oops, forgot pics.

     
     
     
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      whatsfordinner RE: PeterCC Jun 9, 2013 02:01 PM

      Thank you - looking forward to it!

      1. PeterCC RE: PeterCC Jun 13, 2013 05:40 PM

        Menu posted on Eater: http://la.eater.com/archives/2013/06/...

        1. i
          inbadfaith RE: PeterCC Jun 14, 2013 02:24 PM

          Deliciousness!

           
          3 Replies
          1. re: inbadfaith
            PeterCC RE: inbadfaith Jun 14, 2013 02:33 PM

            Nice, was that the Paella de Verduras? The prices on the menu seem very reasonable. How large was that portion? Was there any socarrat crust on the bottom of the pan?

            I see happy hour times listed on their website. Any idea what the happy hour entails?

            1. re: PeterCC
              i
              inbadfaith RE: PeterCC Jun 14, 2013 02:53 PM

              It was the paella Valencia. It was tasty, the rice was just right, and the portion was about the size of a personal pan sized pizza. There was socarrat crust on the bottom, and there would have been more had we not ordered it as the kitchen was widing down!

              Not sure about their happy hour, but I assume there will be smaller portions of their regular tapas? Hopefully that includes the pigears too! (The normal size is a VERY generous portion).

              When you go, don't forget to try the acorn fed piggies! Always my favourite.

              1. re: inbadfaith
                PeterCC RE: inbadfaith Jun 14, 2013 03:08 PM

                I love pig ears. Noticed that on the menu right away.

                Which dishes have the acorn-fed piggies? I see jamon serrano, but no jamon iberico de bellota. Are the coppa or lomo from acorn-fed pigs? (This is based on the menu on Eater; maybe it's been updated or there's a specials menu?)

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