Tio Pepe

Tio Pepe Restaurant Review:

Occasions big and small draw boisterous revelers who want to party in Spanish --- this is one place you can laugh long and loud and no one will arch an eyebrow. Waiters in red-and-blue waistcoats with satiny black lapels dote on you, while the chef attempts to beguile you with his shrimp in garlic sauce, Chilean sea bass, and paella Valenciana. It works. There are, however, three secrets you might want to know before you descend into this whitewashed grotto: ask for the potato puffs --- crisp twice-fried morsels. If your pockets are well-lined, request the reserve wine list for some old reds. Finally, order a mixed appetizer plate for the table and you'll get the chef's selection of house specialties; it's expensive, but generous. One advisory: Reservations are a must, and there may still be a wait to be seated.