Wednesday, December 30, 2009

Celebrating Noche Vieja

It’s time for the biggest celebration of the year: New Year’s Eve. Generally speaking, in Europe, New Year’s Eve is the occasion for bigger parties and celebrations than Christmas, which is a more religious and solemn observance. On New Year’s Eve, or Noche Vieja, the Spanish, like other Europeans, plan elaborate dinners with all their favorite delicacies and rivers of wine and sparkling wine (cava) to ring in the new year. It’s a time to gather with friends and family, and after dinner, to go dancing at end of year cotillones, or parties.

On New Year’s Eve we both reflect on the year that has passed and look forward to the new year about to begin. It’s a conclusion and a new beginning, and gathering together with others to celebrate those first steps into the future renews our friendships and our ties to the community.

At Sevilla we look forward to continuing these traditions with a special New Year’s Eve menu created by Executive Chef Cesar Castillo. You can see the complete menu at our web site: Chef Cesar makes use of the freshest ingredients to give a unique Spanish twist to a selection of mouthwatering dishes. Our list of Spanish wines is the perfect accompaniment. With the live guitar music and the option of seeing our famous Flamenco show before partying until the midnight celebration, it really does feel like you’re celebrating in Spain. The only question is, do you choose our signature Paella, topped with a broiled lobster tail, or instead go for the Mar Y Tierra duet of tenderloin filet and sautéed marinated shrimp? Either way, be sure to leave room for dessert. ¡Feliz año nuevo!

Friday, October 30, 2009 Reviews our Brunch

Check out this nice review of our brunch on! If you like Bloody Marys, you should try our gazpacho version.

Monday, October 26, 2009

Why We Love Tapas

It seems every food culture has its version of a pleasant, leisurely meal eaten as a group, consisting of an assortment of small plates with just a few bites of many different dishes. The Koreans have banchan; in the Middle East they serve mezzeh. In Spain, tapas are a tradition that began in the Middle Ages and has remained so popular that lately the term itself it has spread around the world. It is not unusual to see a restaurant offering “Italian tapas” or to see a version of tapas listed on a Japanese menu. But tapas are, and can only be, Spanish.

In fact, the popularity of Spanish tapas-style eating predicted the current move in the best restaurants away from large entrée-style portions. This reflects diners’ desires for both healthier and more affordable portion sizes. In many establishments entrées have been eliminated altogether. Many sophisticated diners can’t remember the last time they were served a large portion of a single dish; they wouldn’t remember what to do with it. The idea of so much plate real estate taken up by a 16-oz. steak or a gallon of pasta has become a bit off-putting. You eat, and eat, and eat, and it’s still there.

With tapas, on the other hand, nearly every other bite offers a new and exciting taste sensation. You don’t get bored, and although combining several tapas makes for a healthy meal, you feel less stuffed. You’re able to slow down and enjoy the space between the dishes as much as the dishes themselves. There’s no need to put your head down and work away at your plate – there’s not that much on it. But just when you’re ready for it, another small plate appears with something new to try.

As you can guess, at Sevilla, we love tapas. They are our pán y mantequilla. We love them hot; we love them cold. We love them in slices, piled on a little plate, or hanging on a skewer. When you sit down to order a few of these little plates, you can already feel yourself relaxing.

Here are some of our favorites you should try the next time you come in:

Dates stuffed with Cabrales blue cheese, wrapped in bacon with an apple cider vinegar glaze

Grilled shrimp brocheta with citrus

Green mussels escabeche, marinated in olive oil and lemon, with fresh Serrano pepper salsa

Black paella, made with bomba rice and seafood, topped with a dollop of our homemade alioli sauce

House tortilla Española: egg, potato, and onion tart with sun-dried tomatoes, roasted garlic, and goat cheese

Imported Jamon Ibérico, the famous pata negra cured ham from the mountain villages of Spain

Friday, August 28, 2009

Cafe Sevilla Riverside - Inland Empire

In the heart of Riverside's historic downtown district, steps from the Mission Inn,
Sevilla is located in an airy, historical building that has been beautifully renovated. Sevilla Riverside is considered one of the top destinations to visit in the Inland Empire. Enjoy our live flamenco dinner shows on Saturday nights, daily happy hour in our tapas bar and/or the nightclub situated next door for a great dancing experience! Sevilla offers many ways to enjoy a delicious meal and spend an exciting evening out.

Visit for more details and information

Cafe Sevilla Long Beach

Pine Avenue's newest addition to downtown Long Beach, Sevilla offers a casually elegant Spanish ambiance. Located within minutes from The Queen Mary, Aquarium & Convention Center, Sevilla is a top destination for tourists and locals alike. Enjoy our live flamenco dinner shows on Saturday nights, daily happy hour in our tapas bar and/or the nightclub situated next door for a great dancing experience! Sevilla offers many ways to enjoy a delicious meal and spend an exciting and eventful evening out.

Visit for more details and information