Crisp Spanish cheese: This hunk of breaded mozzarella (in brick form instead of the sticks you find in most bars) oozed cheese into the kalamata olive and caper-spiced tomato sauce, giving a whole new name to fried cheese. OK, we lied — this one requires a fork.
Artichoke fritters: We weren’t fans of artichokes going in, but once they arrived, we quickly changed our minds. A crisp breading gave way to a light, fluffy, savory center that we would never have placed as artichoke. The lemon-thyme dipping sauce added a clean and refreshing taste, making this our absolute favorite.
Sergio’s Olympic olive mix: It seems simple enough, and that’s what we like about it. A plate of olives seasoned with spices — crushed red pepper, garlic and olive oil — was all that we wanted and more. The saltiness of green, black and kalamata olives teased our senses even though we knew exactly what we were getting.
