Tapas Bars Thesis

“Happiness is sharing good food with good friends.” In this circumsatnce, there is one simple solution to finding happiness: tapas bars. Tapas bars have become a common phenomenon, because of their convivial atmospheres, healthier ingredients, complementing flavors, and smaller portions. Tapa is a Spanish word referring to small-sized savory dishes, typically served with drinks. Rather than getting the most food for the cheapest price—like at fast food restaurants—tapas bars charge the same amount as a typical entrée, but for a smaller portion. Customarily, tapas plates are shared among a group of people, similar to an appetizer; nonetheless, the inclusion of fresh, quality ingredients allows tapas plates to stand out compared to typical appetizers.
Rather than going to a sports bar, tapas bars have the reputation as a Millennial’s ideal way of conversing with friends while unwinding after a tumultuous day; in other words, tapas bars are perfect for enjoying an evening with friends or drowning sorrows in delectable dishes. Tapas bars appeal to Millennials, because they include higher quality ingredients and healthier portion sizes. Furthermore, they offer an excuse to cherish the company of friends while eating foreign, unparalleled food. Instead of choosing only one menu item, patrons are able to sample and share an array of cuisines with their entourage. In lieu of lardaceous, oleaginous bar food, tapas bars offer more refined flavor profiles. Likewise, Millennials are willing to pay more for their food, even if they do not get more food with it—they love wasting their money. With a new Millennial mindset and a health food craze, tapas bars are the newest food trend; nevertheless, I believe they will be long-lasting unlike most
Located in Santa Cruz, Lúpulo Craft Beer House’s chic, relaxing ambiance pairs perfectly with its delectable, organic menu items. As my family stumbled upon Lúpulo Craft Beer House, we were immediately eager to try the food. My family ordered four menu items to share among ourselves: Quesos, Carnes, Avocado Bruschetta, and Beans and Greens. Quesos illustrated a cheese board served with valdeon blue, a twelve month aged manchego, d’affinois, bread, crackers, fruit, nuts, and honey. The cheese plate was delightful due to its balance of savory and sweet, pungent and mild, and creamy and firm. Despite the plate’s perfect balance, I wanted to pinch my nose shut with clothespins when I smelt the stench of the valdeon blue. It smelled like a sweaty sock found at the bottom of a football player’s gym bag—I do not know why anyone would voluntarily choose to eat a cheese with such an atrocious smell. The next dish we ordered was carnes. Carnes epitomized a charcuterie board that included jamón serrano, chorizo, soppresseta, saucisson, bread, cornichons, olives, and house mustard. The charcuterie board had a variety of unique flavors, including gamey, salty, and spicy. For all the unsophisticated, so-called “foodies” out there that do not know what a cornichon is, it is a small, French pickle. Rather than being barbaric by slapping an ordinary dill pickle on a plate full of meat,