=> Restaurants offering Alcohol/Beer/Wine Saturday October 7th from 04:00 pm -until 10:00 pm Delivery, La Candela Located in Great Kills neighborhood of Staten Island. "January 16, 2020" Previous Next Location & Details overall one of my favorites on the island, always consistent, and of course the best sangria." love the salad dressing, always take a bottle home. my favorites are, chicken with garlic, pork chops lisboa and paella. "great food, atmosphere and attentive service. ![]() Other dishes our table tried was the paella, a surprisingly amount of seafood lingered in a plate with just the right amount of rice. Just the perfect amount of wait in between appetizers to leave room for great conversating. Surprisingly for how busy this restaurant was, the service was always top notch. I tried a piece of the broiled fish and will probably order that next time. The sauce for my lobster tail and shrimp was deliciously spicey. Everyone ordered different entrees which are all. Calamari for appetizers tasted really fresh, large rings were tasty. We ordered the sangria which was up amazing. The table had Spanish style chips and some unique dip which was a great snack while waiting for our appetizers. Came here for a birthday last Saturday, the place was very busy, after a short wait we were brought to the second dining room which is absolutely beautiful, very comfortable seating. The technique renders the meat into crispy fried tendrils of pulled pork that are served over a bed of rice and black beans seasoned with a pepper-based vinegar sauce Vega gets from his family in Cuba."The food, service, atmosphere is five stars at la candela. Or try the credo asado, confit pork finished in a hot paella pan with olive oil and sofrito. Another house specialty is the fideua negra, a noodle dish with an unctuous sauce of squid ink that's filled with fat chunks of tender squid and octopus. The dish is served from a piping-hot paella pan, blackened rice scraped from the steel and onto your plate. The recipe calls for Spanish Calasparra rice, a pearl-shaped variety that won't stick and allows for the complete absorption of the savory calamari-, clam-, mussel-, and shrimp-based broth. Vega is most proud of his paella, prepared in the style of Valencia. The rustic, red-walled hideaway is accented with handmade wooden wine racks Vega's family china and art made with the corks of emptied wine bottles are evidence of the gastronomic merriment that's taken place over the years. ![]() A medium-grain rice from Murcia, Spain Mahon, a soft cow's-milk cheese from the island of Minorca smoky pimenton, a type of Spanish paprika and olive oil from Jaen, a city in the south of Spain. What makes Candela so endearing is Vega's knowledge of his painstakingly sourced ingredients. ![]() ![]() This is the type of experience you'll get from chef-owner Armando Vega and his wife Yudaris, a Cuban-born couple that dishes out authentic Latin and Mediterranean cuisine. You may be familiar with a restaurant where the chef knows your name and delivers your dish as if you were family. Just one block south of Oakland Park Boulevard and over a canal that hems the northern edge of the Island City, you'll find one of the area's best-kept secrets. But at Candela Restaurant in Wilton Manors, you can get an idea of what it's all about. In South Florida, where the recent small-plate obsession has tainted our palates (and pockets) with pricey, upmarket concept foods, we have no understanding of the Spanish art of celebrating food and drink.
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