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Traditional chicken fritters with romesco sauce.
Moorish-style stewed chicken breast with chick peas and a lime-cumin yogurt.
Spicy semi-cured mini chorizos braised in infused Asturian tomato-apple cider sauce.
Moroccan style spiced lamb meatballs infused with an oregano-basil pesto sauce.
Fatty and rich Asturian oxtail stew braised in tempranillo consomme sauce with pearl onions.
Stew of white Asturian alubias beans with fried pork belly and medley of chorizos topped with fried quail egg.
Garlic-herb marinated flank steak, chimichurri and patatas fritas.
2 grilled New Zealand baby lamb chops served with garlic-sauteed spinach.
Seared maple leaf duck breast with sweet potato pure and cherry compote.
Grilled beef tenderloin, truffle mashed potato, crispy onions and au jus.
Chorizo medley, sofrito and manchego.
2 open face sliders short ribs cipollini marmalade, manchego cheese puffs and piquillo syrup.
Seared applewood smoked bacon served with sweet chili-pineapple glaze.
2 fried pork shanks with house house made bourbon-maple bacon barbecue sauce.
Marinated grilled chicken skewers, citrus aioli and toasted peanuts.
Grilled pork skewers, sauteed spinach and piquillo peppers.
Crispy chicken breast, spicy Ole sauce, cabrales (blue cheese) sauce.
White Spanish anchovies, cilantro oil, olives and piquillo pepper.
Littleneck clams served with chorizo palacio, garlic, tomato, pepper and vino blanco.
Salmon-sweet peas-basil croquettes with basil-oregano pesto.
Breaded and fried calamari with fried artichokes, apple and creole red onion salad tossed in a saffron aioli sauce.
P.E.I mussels in a spicy tomato sauce.
2 smoked salmon open face sliders with cucumber infused cream cheese sauce with fried capers.
Sauteed shrimp in extra virgin olive oil, garlic and guindilla pepper.
Galician seafood stew with chorizo and white Asturian alubias beans.
Black saffron rice cooked with skid ink. Served with calamari, P.E.I mussels and extra virgin oil.
Pan seared diver scallops with almond-saffron puree and crispy Serrano.
Breaded fried calamari served with house-made smokey-cilantro cocktail sauce and tartar sauce.
Ecuadorian style cold seafood marinated with citrus served with fried green plantains.
PEI mussels served in a cold Spanish vinaigrette sauce.
Breaded scallop pieces served with house-made smokey-cilantro cocktail sauce.
White potato, sweet potato and guindilla aioli.
Local Kennett mushrooms sauteed with garlic and extra virgin olive oil.
Local Kennett mushrooms sauteed with garlic and extra virgin olive oil. Topped with chorizo palacios.
Traditional hummus, roasted red pepper, smoked Spanish paprika and chimichurri sauce.
Spanish omelet with potatoes and Spanish onions.
Fried eggplant, manchego fondue, sofrito sauce and basil pesto.
House marinated olives, white garlic, pepinillos, escabeche and piparras.
Salt-roasted beets, goat cheese, almond crumble and cilantro oil.
Fried green plantains in a bruschetta style Manchego cheese with cilantro oil.
Fried sweet plantains with a slice of queso fresco. Topped with fig reduction and toasted almonds.
Fried green tomatoes, extra virgin oil, jerez, guindilla aioli and chimichurri sauce.
Mixed vegetables Au Gratin mixed with tetilla cheese.
Black mission figs stuffed with stuffed almond and artisan Cabrales blue cheese. Topped with a sherry fig reduction.
Homemade cheese bread, slow-baked, chimichurri and roasted red pepper. Cooked to order. Takes 20 minutes.
Stewed lentils, spinach, raisins, garlic and bell pepper with curry and lime-cumin yogurt.
Piquillo pepper stuffed with goat cheese and herbs.
Medjool dates stuffed with valdeon (blue) cheese and almond.
Medjool dates stuffed with valdeon (blue) cheese and almond.
Roasted local vegetables, roasted peppers and truffle oil.
Sauteed chickpeas and spinach in vino blanco and roasted red peppers served with mint yogurt.
Grilled Peruvian asparagus, fried quail egg, truffle oil, roasted peppers and basil bread crumbs.
Piquillo pepper syrup, almond crumble, chimichurri and escabeche.
Manchego cheese puffs, samfaina and saffron aioli.
Vegetable medley with tomato sauce and queso frisco.
Breaded and fried goat cheese with orange-brandy reduction.
Chicken, house-cured bacon and soffrito.
Filet mignon, shallots and Manchego.
Chef's inspired selection. Please call the restaurant for today's soup.
Classic chilled Spanish soup made with fire roasted tomatoes, croutons and parsley oil.
Daily Spanish stuffed pastry.
Mixed greens with olives, cucumber, tomato, red onion and extra virgin olive oil.
Roasted beets, fried goat cheese and mixed greens topped with blueberry vinaigrette.
Daily Spanish Catalan flatbread pizza.
Saffron rice, chicken, chorizo, clams, mussels, calamari and shrimp. Feeds 2-4 people and requires 40 minutes of preparation time.
Saffron rice, clams, mussels, calamari and shrimp. Feeds 2-4 people and requires 40 minutes of preparation time.
Saffron rice, chicken, chorizo and steak. Feeds 2-4 people and requires 40 minutes of preparation time.
Black saffron paella served with mussels and calamari. Feeds 2-4 people and requires 40 minutes of preparation time.
Saffron rice and vegetable medley. Feeds 2-4 people and requires 40 minutes of preparation time.
18-month hand carved reserved Serrano ham, world renowned for its meaty, woodsy aroma and a delicate rich flavor.
Miti cana goat cheese, orange-brandy glaze reduction and sherry poached cranberries.
Chef's selection of imported Spanish artisan cheeses, sherry poached cranberries, crostini, house made jam and dry fruits.
Chef's selection of imported Spanish cured meats, crostini, olive oil and house made escabeche.
2 grilled Spanish chorizos, chimichurri and pancito.
Chef's selected assortment of imported Spanish cheeses and cured meats, crostini, olives and jam.
Roasted local vegetables in a tomato sauce with black beans, roasted peppers and steam rice.
Our version of the traditional chicken and rice. Saffron rice, boneless chicken breast, chorizo palacio, green peas, roasted piquillo pepper and sweet plantains.
Grilled marinated skirt steak, sweet plantains, black beans Cuban style and white rice topped with chimichurri.
8 oz. grilled Brazilian top sirloin steak with fried sweet plantains. Chef's recommendation for meat preparation is medium rare.
12 oz. hand cut Argentinian style New York strip, Spanish style french fries and chimichurri.
12 oz. hand cut Argentinian style prime rib-eye, Spanish style french fries and chimichurri.
Large plate of grilled-meats, flanks steak, pork loin, chicken breast, chorizos served with seared potatoes in butter herbs. Feeds 2-4 people. (Allow 30 minutes for preparation).
Grilled Spanish octopus, crispy potatoes, smoked paprika, olive oil and guindilla aioli.
Pan seared diver scallops with Spanish alubias-cilantro puree and applewood smoked bacon.
Whole roasted suckling pig. MUST ORDER ONE WEEK IN ADVANCE.
Steam white rice.
Fried sweet plaints.
Fried green plantains.
House made Spanish style bruschetta.
Chicken tenders with potatoes.
Macaroni and cheese breaded and fried.
Spanish flat bread cheese pizza.
Spanish cheese fries.
Reviews powered by
Rob S.(via Yelp)
December 30, 2017
Really good food! Nice, quiet atmosphere! Great waiting staff, that goes out of their way to make your dinner pleasent!
Menu for Ole Tapas Lounge provided by Allmenus.com
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