Just inside the front door is a tiled bench in blue, green, and yellow hues that looks like it belongs in a plaza in southern Spain. Spanish-tiled floors, ornately wrought iron chandeliers, and an entire leg of jamon iberico (cured Iberian ham) that sits behind the bar, ready to be carved, all contribute to the illusion that you may have just wandered into a Seville bar for a bite to eat. And depending on your level of affection (or tolerance) for live flamenco music, Thursday is either the night to be at the Spanish Square or the night to avoid it.
There is one section of the menu, though, where the Spanish Square shines. Three of the four tostadas (“toasts” not to be confused with Mexican tostadas) came to the table, and I enjoyed every one. Even the simplest, pan con tomate—tomato puree on a huge slice of crusty bread cut into slices—was habit forming, especially if you opt to add jamon. The cured ham also showed up in the best thing I ate: seta, topped with tart goat cheese that served as a perfect foil to the umami of earthy, meaty mushrooms and jamon. The anchoa tostada came in a close second, sweet piquillo peppers balancing the nutty manchego and the pleasant fishiness of the anchovies.
1358 W. Belmont 773-717-7900thespanishsquare.com
