A first look, taste of new Fort Worth restaurant serving authentic Spanish tapas
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Si Tapas, a Dallas restaurant that recently opened a new location in Fort Worth, has specialties that no other Spanish-American restaurant in the region offer: dogfish and suckling pig.
“So everything is very authentic,” said Si Tapas owner Ildefonso Jimenez. “We have not changed anything at all for the American palette, it just is what it is.”
A mini Madrid.
After growing up in Spain, with a chef as a father, Jimenez realized Texas lacked authentic Spanish cuisine. After opening three other Spanish restaurants, he opened the first Si Tapas in Dallas fourteen years ago. The popularity of it since has led him to open Si Tapas in Fort Worth’s Artisan Circle.
Jimenez has been in the restaurant business for 34 years. Chef Jose Luis Lopez, met Jimenez 28 years ago at one of Jimenez’ Spanish guitar bar, Ketama. The two have been business partners since, opening both Si Tapas Dallas and Fort Worth together. Lopez finds himself between both restaurants training upcoming chefs with an eye for additional Si Tapas locations in the future.
The Fort Worth restaurant has the same menu as Dallas, with one slight variation.
The previous tenants of the Fort Worth location was a Firehouse Subs, and so when Jimenez bought the space, he was also buying the ovens that the bread used for the sandwiches were baked in. This worked out well for him because he can now serve suckling pig, a Madrid specialty. The ovens are perfectly suited to bake 21- to 30-pound young pigs into juicy and crispy bites.
Jimenez claims that good Spanish food only needs “olive oil, garlic and love” — which each of the 75 items on the menu contains. What makes their menu different from other Texas restaurants is their extensive vegetarian options, a quarter of their menu is dedicated to De La Huerta, or from the garden.
Si Tapas makes guests feel like they’ve left Fort Worth, landed in Madrid
In Spain, social gatherings often revolve around tapas — or small plates of food. Jimenez and Lopez have tried to replicate that in their restaurants.
“We are very authentic tapas. The whole idea when you come to the door is that you left Fort Worth and came to Madrid,” Jimenez said.
To start, guests can choose from a variety of imported Spanish cheeses and meats. Charcuterie of course pairs well with Spanish wine, which is something Jimenez feels North Texas lacks.
Their Si Tapas Sangria is fresh and not too sweet — made with a house wine and served with an orange slice. To start, they have soft, salty manchego cheese. The buttery manchego on top of soft bread makes for a wonderful start to an evening of Iberian goodies. But pace yourself and don’t get full too fast.
Spanish specialties in the heart Fort Worth
The Gambas Al Ajullo, otherwise known as butter and shrimp, is a must-try. The sauce is so delicious that Guillermo Arriaga, the restaurant’s general manager told the Star-Telegram that he asked Chef Lopez: “Can we just bottle the sauce?”
In short, this dish is the essence of Jimenez’ definition of good Spanish food.
Another starter is the Patatas Con Chorizo — which is potatoes and chorizo — in case that wasn’t all that clear. I mean, how could you go wrong? Crispy potatoes, salty peppers, and smokey chorizo. This delectable Spanish bite is even more memorable with the mild Queso Manchego.
From the De La Huerta portion of the menu, the green beans in mustard sauce is a magical mix. The Judias Verdes con Jamón Serrano en Salsa de Mostaza or green beans with Iberian ham in Dijon mustard sauce is a good item to try. With the rich cheeses and meats, these light and tangy string beans are, well, simply delicious. They also have a smokey, unique crispy ham that adds another layer of flavor and texture.
Of course Si Tapas has the classic Paella and Spanish potato omelet. But they also have authentic specialities such as the Cazón en Adobo — which is marinated dogfish — and Cochinillo de Segovia — roasted suckling pig. The pig is exclusive to the Fort Worth menu thanks to the Firehouse Subs ovens.
Jimenez, Lopez, and Arriaga are a tight knit group, more like a family than business partners. The three work wellThis closeness manifests itself in how they treat their guest: Again, more like family and less like paying patrons.
The new 4,700 square foot restaurant sits at 2949 Crockett St in West 7th Entertainment District. They are open Sunday through Wednesday from 11:30 a.m. to 10 p.m. and Thursday through Saturday from 11:30 a.m. to 11 p.m.
