ZAMBRA-One Asheville, NC Restaurant You Do Not Want to Miss!

Zambra, a tapas restaurant located in downtown Asheville, North Carolina's cultural hub, is one of those special spots you'll return to again and again. You'll savor it for a special occasion, yet you'll welcome it as a place to drop in when you're in the neighborhood. I can promise you that you'll leave knowing it has set the bar that much higher. Its decor, service, wine list and general ambiance only enhance the original, varied and delicious assortment of both tapas and paella. Though I searched for flaws as part of my efforts to present an unbiased review, I can honestly say I've hit on a restaurant that just can't get any better!

Owner Peter Slamp and his partner, Executive Chef Adam Bannasch, did their homework. They traveled throughout Southern Spain and Northern Africa searching for what would be the keys to their success. They captured the exoticism of the textiles and tapestries, the muted lighting emanating from cut glass Moroccan hanging lamps, the subtle tear-down look of the walls, and the general feel of being in a place that seems ancient and subterranean. All of these aspects have been creating a seductive environment for Zambra patrons for the past three years.

The main ingredient of a tapas restaurant will be, well, the food, of course. Blending their findings from their travels with their own creativity, they were able to formulate a tapas menu unlike any I've seen or sampled elsewhere. Tapas, a style of eating based on many, small appetizer-sized portions, offers diners a variety of palate-teasers rather than presenting one large entree. And teasers they are!

The seared scallops with honey and blackberries had a smoky, creamy flavor. It transported me to a Costa Brava seaside cafe where fish is caught and served before your eyes and produce has been picked just hours earlier. Slamp explained Zambra's own efforts to serve as much locally farmed and grown food as possible, maintain their goal to be 95% organic, and benefit in every way from their participation in the Asheville Sustainable Agricultural Association. All those efforts are evidenced by many of the menu's offerings, from produce to free-range meats.

Whether you select the perfectly char-grilled octopus with mango, daikon and aged balsamic, or the pomegranate braised pork spring rolls with avocado-mango dipping sauce, you won't be disappointed. Even vegetarians will be thrilled to find scrumptious offerings like grilled tofu with grapefruit, cucumber, and mint chimichurri, and the surprising, spicy explosion of sauteed chickpeas with spinach, garlic, lemons and chiles. Zambra, which roughly translates as a feast or festival of creativity, is just that. Take a bite and just TRY to guess all the ingredients as they coat your tongue and leave you wishing for more, and all offered at an average price of $7.00 per plate.

Many tapas I sampled in Spain and in Italy were very tasty, but lacked in their presentation. Zambra has achieved success in both arenas.The masa crusted gulf shrimp are delicately balanced upon each other in layers that seem to float on a pond of tomatillo sauce, jicama and piquillos. Color and shape have obviously been considered in a way that rivals the efforts of a fine interior designer.

When asked about the partners' vision for Zambra, Slamp explained that from the beginning they were seeking ,"the quality and service of a high end fine dining experience coupled with a fun and romantic environment." Local artist Doug Madeiras suffused Zambra with his eclectic touches from the curved booths that provide romantic nooks within the larger space, to the color choices used throughout. Even on a busy night when there may be as many as 300 patrons, diners can feel a sense of privacy and seclusion in many of the restaurant's pillow-cushioned booths.

The bar's design also lends itself to being an easy place to grab a cold one, enjoy the over-the-top extensive wine list which features close to 50 California reds alone, plus additional red and white offerings from Oregon, Australia, Argentina and, of course, Spain. Zambra wasn't awarded the 2007 Wine Spectator Award of Excellence just for its looks! If you're straying from wine for the evening, there are also unusual "martinis and such", close to ten types of Tequila, plus soul-warming Sherry and Port suggestions, not to mention the "Coffee and Warm Concoctions" like the Cafe Barcelona made of Godiva liqueur, Tequila, Bailey's, coffee and whipped cream.

Whether you're visiting Zambra to enjoy its food, its drink, or both, rest assured that it will be served to you by an exceedingly pleasant and skilled wait staff. It's especially important at Zambra because with the tapas style of eating there are constantly new dishes being brought to the table. It's comforting to know that the wait staff will be adding to your dining experience in an impressive way rather than detracting from it. Slamp stressed that he looks for a personality that lends itself to this type of environment. He feels comfortable training an inexperienced wait person who has the right personality, but doesn't hire wait staff that lack the personality no matter how much experience they may have.

Fridays and Saturdays means you'll be entertained with music from one of several local groups, including jazz ensembles "Bass Fat Trio" or "Red Light Trio". Though the restaurant is open seven days a week from 5:30 until 9:30, the lounge remains open later on the weekends.

Zambra is located at 85 West Walnut Street in downtown Asheville, North Carolina, just around the corner from Malaprop's, a multiple year recipient of the best independently owned bookstore in the United States! You can make a reservation by calling 828/232-1060, or by scouting its website at www.zambratapas.com.

Whatever you do, go! You'll know you've found a treasure when they bring you the first tapas!