Tapas restaurants come and go. Maybe they call their food "small plates" instead of "tapas," but they still want to plug into the same long-outdated trend that usually has nothing to do with actual Spanish tapas — either specific Spanish dishes or the general spirit of traveling from this bar to the next, snacking on what's good, washing it down with a few drinks. For true tapas you must visit Guido's Pizzeria & Tapas on the Hill, which predates the tapas trend and will almost certainly be here when the trend, having died out, inevitably returns. There are actual Spanish dishes here: albóndigas (meatballs), patatas bravas (spicy potatoes), bacalao (salt cod) and many more. And while Guido's is a restaurant rather than a tapas bar per se, the Carretero family — owner and chef Miguel Carretero and his parents Segundo (front of house) and Genoveva (executive chef) — hails from Madrid and understands the spirit of good food and good drink enjoyed with family and friends, and that is a trend that will never go out of style.
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