Tonight's dinner was at Edo Wine and Tapa's.
The waiter felt it necessary to explain everything to us ad nauseum. He seemed to feel I should be looking at girly drinks.
I opted for the Bitter Andy.
And @Alleguede was content with a coke.
Amuse of gazpacho
Patates Bravas - very interesting - they slice the potatoes on a mandoline - layer them 30 slices thick - then press between two sheet pans. They bake for 50 min at 350, then cut into these pieces and deep fry. They were quite wonderful!
Pain con tomate - a pale imitation of the version we had at Jaleo.
And flan for dessert.