I’d been to Cafe Ole a couple of times in the past and I always remembered liking it. Through no fault of their own however, they just sort of fell off of my New Tampa radar as I turned my palette towards exploring some of the more culinarily-diverse locales in the Bay Area. The fact that they’re in such an off-the-beaten-path location on Cross Creek Blvd simply means I forget that they’re there. It wasn’t until they expanded their restaurant that I had started hearing a buzz about them again.
When my sister and brother-in-law came to town for a recent visit with their family, they had one kid-free evening but wanted to stick close-by. Having just heard of their expansion from yet another friend, I suggested Cafe Ole.
Cafe Ole easily falls into the “hidden gem” category. Tucked in a strip-center next to a Martial Arts studio and behind a gas station, what appears on the outside as nothing special belies a decidedly Spanish experience.
There is a bar side which is slightly more casual and the recently expanded dining room which is still casual albeit slightly more upscale. The decor is Spanish, through and through and we were fortunate enough to be there on a night a Latin jazz band was playing which was rather entertaining.
I’m a big fan of tapas. I love to try new things and the ability to order many small plates as opposed to one big one always resonates with me. Needless to say, we attempted to try as much as we could here.
Queso Y Aceitunas – Aged Manchego cheese served with marinated Spanish olives. Spanish authenticity at its finest. If I didn’t have to worry about fat and sodium, I could honestly eat olives and cheese all day long.
Patatas Alioli O Bravas – Deep fried diced potatoes finished in an alioli sauce. These were perfectly fried without being greasy at all and the alioli was a flavorful complement.
Salpicon di Mariscos – Mussels, clams, calamari, scallops, and shrimp, marinated with extra virgin olive oil and doused in a Spanish red vinaigrette. If you love shellfish, this was excellently prepared.
Croquetas de Atun – Tuna croquettes with a tomato pesto sauce. Really liked the breading on these; they were fried, but still tasted lighter.
Chicken Empanadas – The chicken filling inside these fried turnovers was warm and inviting, like a savory Pop-Tart.
Calamari Fritos – Fried Calamari with tomato pesto. With the biggest pieces of squid I’ve ever come across before, these things were like calamari onion rings!
Pumkpin Ravioli – Served in a savory cream sauce this may be the best pumpkin ravioli I’ve ever had. Note that this is a seasonal item which was still on the menu when we visited but is likely not available now.
All of the food was spot-on and the portion sizes were actually larger than what I was expecting for the price. If you’ve followed my epicurean adventures for any length of time, you know that the portion size/price correlation is a major sticking point of mine. Cafe Ole scored huge bonus points with me in this department. I left full and my wallet wasn’t empty and that’s ALWAYS a good thing.
Of course I’d be remiss as a zythophile if I didn’t mention the ice-cold Mahou Spanish Ale I ordered which is rather hard to find on draft. And while not pictured I also tried the Sangria which was nothing short of amazing.
The food was tasty and authentic, the service was great and the atmosphere was perfect for just a relaxing night. My sister and brother-in-law loved it and I was given a gentle reminder not to forget to give a little patronage love to the local eateries that may be right in my backyard.
If you’re in the New Tampa area, there aren’t a lot of non-chain options. So if you’re looking for something with a little more oomph than a Chili’s, keep Cafe Ole in mind.
Tried Cafe Ole? Leave a message in the comments section!
And remember… the food abides…
Made these as a little treat for all of the grown-ups at a BBQ I recently attended. This idea comes from my old college roommate and its simplicity is genius. Pineapples soaked in Jagermeister and Coconut Rum then chilled in the fridge four about 4 hours just to let everything absorb and the flavors to meld. Just put out some toothpicks and let everyone spear their own fruit. If you’ve ever had a cocktail called a Surfer on Acid, this tastes just like one.
Oh and don’t waste any of the liquid at the bottom; it’s the best part. Pour that into a couple of shotglasses and enjoy the goodness!
Have a favorite alcoholic cuisine? Leave a message in the comments section!
And remember… the food abides…