Have just celebrated my fifth birthday in a row at Tasca and
the place never disappoints. I find it perfect to bring a
group as everyone can share and taste a large variety of food.
It is one of the few places that just gets better and better.
The same staff seem to be there forever and maybe thats the
secret to their success. Try the traditional Spanish food
such as boquerones, tortilla, gambas, morcilla and bacalao
croquettes. The food is fancier than Tapas bars in Spain as
most dishes come composed with a sauce, sometimes a starch
and always a lot of LOVE! Love to bring out of towners here
as it transports you away to sunny Spain....."
Reviews from Digital City.Com
I never had a night out like this where I did not have
to spend big bucks to enjoy it all. Tasca has atmosphere,
GREAT Food, entertainment... and the best part of all is
that it is in my neighborhood and even I could afford to
Review from Pre Game Boston.Com
Taste the best Spanish tapas in town
Once upon a time, seven years ago to be exact, an immigrant
from Ireland came to Boston and decided that its array of
ethnic food was missing something. So, being Irish and all,
he decided to cook up his favorite cuisine to add to the
color of dining options in the area
Zagat Resturant Survey 1999
With its "awesome tapas", "great wine"
and "delightful atmosphere created by live guitar music",
this "romantic, sexy" Brighton Spaniard provides
patrons with "an escape to the Mediterranean";
the "new chef has a different style", but most
report it "seems to just get better" and rave
about "the most knowledgeable staff around."
Boston Magazine - Best of Boston 1999
Food & Restaurants -- Tapas
Taberna de Haro and Tasca (Tie) Even if the food at Taberna
were lousy (and it most certainly isn't), you'd be too relaxed
to care. From the décor to the gracious service to
the fruity sangria that arrives in a big ceramic pitcher,
this little tapas place lowers your blood pressure, just
as an authentic Spanish taberna would. Raise it again with
the veal sausage, or try the spinach, sautéed with
pine nuts and raisins, or hot dishes (like garlic shrimp)
that arrive sizzling in clay pots. The dishes are designed
for sharing, and it's a good thing because the novel tastes
are conversation starters. Add candlelight playing off whimsical
wall frescoes and cozy tables spaced a healthy distance
from one another and you've got Tasca, where that international
language starts to spill from your lips (and we don't mean
Esperanto). Oh, and the food is fantastic-Spanish tapas
like gambas al ajillo (sizzling shrimp in garlic), jamsn
Serrano (Spanish cured ham with extra virgin olive oil),
and tortillas (traditional Spanish potato-and-onion omelets).
Tapas: 1612 Commonwealth Avenue, Brighton, 617-730-8002.
Alison Arnett, The Boston Globe 1996
Tasca is a moderately priced way to dine out since the
tapas are more substantial than those sometimes found. Several
versions of paella, the Spanish paean to its Arabic influences,
are served. Chicken, chorizo, shrimp and vegetables were
combined with vegetables in a pleasing mélange, rather
mildly tasting of saffron. The rice was moist and the meat
and seafood tender. Chef Brendan Gallagher avoids the pitfalls
that bedevil paella.
Zagat Resturant Survey 1996
In a dense but restaurant-barren stretch on the Brighton,
Brookline line, a group from Ireland has opened an inviting
Spanish specializing in tapas; set on two levels, the polished
floors shine, ceramic pitchers grace each table and small
plates like octopus with potatoes, fried calamari and seafood
in squid ink draw raves; main courses are hearty and the
wine is a bargain, while night owls are happy to find the
kitchen open until midnight on weekends.