ALL'S FARE
A LITTLE FEAST
BY DAVID MOSS I PHOTOGRAPHY BY ANGIE BAAN
D
o you ever go to a restaurant and find yourself
staring at the menu, vacillating between the
fresh ocean fish with a luscious sauce and the
rosemary- and garlic-filled promise of baby
lamb chops grilled to perfection? I know I do, and I end
up wishing I could order half a portion of each, plus a
couple of appetizers as well.
If this sounds like you, remember this name — it
will come in handy. Tu-can Tango has brought tapas
— Spanish for "small plates" — to West Bloomfield.
Originating in Andalusia, tapas combines simple
Mediterranean ingredients to create enormously satisfy-
ing flavor. And Chef Jeff
Muncy takes the tradition
seriously, offering 29 appe-
tizer-sized dishes — with
something to please
everyone, from meat-eat-
ers to vegetarians, from
fans of poultry to the fish
and seafood crowd — all
meant to be shared among
the table.
With oversized couches
and candle-lit tables, a
small section with a fire-
place, three bar areas overlooking a black marble dance
floor, and servers who are friendly, helpful and enthusi-
astic about the menu, Tu-Can Tango sets the tone with a
relaxing, inviting atmosphere. Accordingly, my compan-
ions and I began our visit with a mellow glass of Rioja
Reserva and a Cosmopolitan, one of 14 premium mar-
tinis on the cocktails menu. We then sampled five tapas
dishes: Ordering a couple items at a time, we began with
the portobello relleno — portobello mushrooms stuffed
with diced chicken, spinach and sun-dried tomatoes,
served au gratin with mozzarella. This dish was a hit.
Next, we moved on to the petite grilled lamb chops
with a citrus-honey-garlic sauce. We quickly got over
being polite and picked them up to gnaw at the bone,
though they were a little too well-done for our liking.
The group favorite dish was the sliced slow-roasted
tenderloin in a sauce of apples, chorizo and onion mar-
malade — as sweet and sticky as dessert —topped with
fried onion strips. This is a dish we would never have
imagined putting together, but it left us wanting more.
The tortilla de patata is
like a crust-less potato
quiche; there's hummus
and pita on the menu
and, on the lighter side, a
smoked salmon plate and
a dish of sliced tomato,
fresh mozzarella and basil
dressed in olive oil and
balsamic vinaigrette.
The dancing begins at
9 p.m., allowing visitors
to burn enough calories
for dessert. And you must
have dessert. Our waitress suggested the churros — four
warm and fresh long "doughnuts" rolled in cinnamon
sugar and resting in a bath of heavenly cheesecake-like
custard.
Tu-Can Tango is moderately priced, and a fun way
to try several interesting small main dishes. Go with a
crowd or just two for romance and dancing. Either way,
it's a fine way to spend an evening. ❑
Clockwise from top: Dip fried-dough churros in cream. Tenderloin slices soaked in marmalade are topped with crispy fried onions. Not just for
Sunday brunch: The Salmon Ahumado brims with smoked salmon, red onions, capers, cucumber and hard-boiled eggs. Twin grilled Iamb chops are
served over a citrus-honey and garlic sauce. Cozy, vibrantly colored couches and wrought-iron details reflect Tu-can Tango's Spanish inspiration.
10 • DECEMBER 200o • JNPLATINUM
Indulge in the flavors of the
Mediterranean at Tu-can.
Tu-can Tango Tapas & Martini Bar
6041 Haggerty Road
West Bloomfield
(248) 669-6160
tucantango.com
Hot or cold tapas: S5-S13
Monday-Thursday, 5 p.m.-2 a.m. (dinner until 11 p.m.)
Friday-Saturday, 6 p.m.-2 a.m. (dinner until midnight)