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25° & PARTLY CLOUDY ON MONDAY 22 DECEMBER IN BRISBANE
Whether you're in for a nibble or an all nighter, Granada is the place to be.

When I strolled in from Melbourne street the staff at Granada smiled and said hello, not just in words and upside down frown, but with their eyes, body language and later with their service.

Sitting at the long bar with a blonde wood top and a beautiful mix of tiles at my legs, I can look straight into the clean, calm kitchen. From here I can also admire the fridges full of imported beers and wine, mainly from Spain and Mexico. These complement perfectly with the simple and well-executed food.

Don’t be intimidated by the use of the traditional terms on the menu, the staff will guide you through the food and drinks without making you feel like a dunce.

The tapas here are small but full of flavour. The beef cheek empanadas are a golden brown parcel of rich slow cooked beef. The croquettes are creamy and delicious. The escabeche of king fish hits the sharp vinegar notes perfectly. The plates come at a steady pace all night and the food has no garnish, no extras, no fads of foams or gels. It is served simply and on amazing hand crafted plates. If I was to nit pick , the odd condiment here and there would be a nice plus.

On side two of the menu you will find meals that can be for yourself or to share with friends, depending on how much you love them.  The lamb rack is fantastic but my mind keeps taking me back to the hand made tacos. The “pallo a la yucatan” is the bomb. Served with a black bean rice, house made hot sauce, the fresh made tortillas and the juiciest and char grilled chicken thighs make it very hard to deny.

Whether you’re in for a nibble or an all nighter, if you’re after some simple no fuss food that the chef has prepped and cooked himself (with no help from the frozen food factory), Granada is the place to be.

Reason to go – good, simple, reliable flavours with no new age tweaks.

Reason to stay away-  if you’re after the “white table cloth experience” or out there foods and fads.

Published on March 26 , 2012 by

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