Despite Recession, Café Sevilla CEO Says Gaslamp Quarter is Still the Place to Be for Restaurants

Eric Van Den Haute, the CEO of Sevilla, Inc., says that despite the recession, San Diego’s Gaslamp Quarter is “still a thriving area” and the best location for businesses like his aiming for local clientele as well as out-of-town visitors.

Café Sevilla, one of the Gaslamp Quarter’s oldest and most successful establishments, just celebrated its 22nd year at 555 Fourth Avenue. Its two other locations, in Riverside’s Historic Downtown and on Pine Avenue in Long Beach, are also doing well despite hard times for the industry.

“With about 150 restaurants, the Gaslamp Quarter is the most eclectic area for food destinations, and 90 percent are still run by independent operators,” noted Van Den Haute. “Independents offer a unique dining experience to guests in a choice location, and we find that is still our visitors’ expectation. They come to the Gaslamp knowing they will find a large number of options they can’t find anywhere else.”

Van Den Haute says that this variety of choices is a draw for both locals and also out-of-town visitors who often come to the Gaslamp via the nearby Convention Center: “Why eat at a national chain you can find back home, when instead you can eat at a popular San Diego restaurant and make your visit more memorable?”

As for Café Sevilla itself, the tapas bar/restaurant/nightclub is weathering the recession well, thanks to a major overhaul of the menu and prices. “We have felt the recession, business is down, but I always see these cycles as ultimately positive, because they give you the opportunity to re-evaluate every part of your business and make changes for the better,” Van den Haute says. “In the end, the guests are the one who benefit from it, because pricing is normalized, and quality comes through.”

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

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 www.CafeSevilla.com for more details and information