Table for Two

Small plates with gigantic flavors!

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Amerrickana Tapas & Bar
2205 Merrick Road, Merrick
(516) 442-2188, www.amerrickanatapas.com

Everything at Amerrickana Tapas & Bar is tastefully compact, from its eclectic “small plate” cuisine to its pristine white and wood décor. There’s a city feel to it — an intimate space with maybe seven tables, a back-lit bar and mosaic walls lined with wine racks. Weather permitting, huge French doors open for fresh-air dining.

While the term tapas implies Spanish appetizers, Amerrickana’s fare is more global and fusion. We noted Italian (bruschetta, calamari, panini), Thai (satay, spring rolls), Mexican (cerviche, tacos), French (mussels in wine sauce) and plenty of American and Mediterranean. Items are detail-oriented and creatively presented.

In contrast to the “small” theme, the menu is quite substantial. Tapas, salads, flat breads, soups, tacos, and Panini are $4 to $15. Mac & Cheese options, sliders, and boards (cheese or Italian with meats) are $12 to $19. “Small Meals” are $12 to $21. Desserts are $6 each or $12 for a sampler. There’s a unique wine and martini menu.

Crisp homemade potato chips served in a spiral wire cone with warm queso cheese dip replaced the standard bread basket. Following that were tapas galore. Bruschetta, crostini topped with tomatoes, basil, garlic and olive oil, was drizzled with balsamic glaze. Calamari was crisp yet tender, tossed with hot cherry peppers and parmesan cheese. Tomato caprese – slices of ultra-fresh mozzarella and plum tomatoes was garnished with basil and dressed with balsamic. The satay trio included three skewers with marinated chicken, grilled shrimp and filet mignon, plus teriyaki and chimichurri dips … fun! We tried both the chicken and beef empanadas, meat-filled pastry pockets boasting the flavors of olives, raisins, capers and red peppers. Ceviche (cold seafood salad) was a mix of shrimp, scallops, red onions and cucumbers marinated in lime and cilantro, in a bowl lined with avocado slices.

From the list of flatbreads (chicken Caesar, roasted vegetables, pesto shrimp and others) we were wowed by Fig & Prosciutto. Covering prosciutto on toasted flatbread was melted Fontina cheese, caramelized onions and a drizzling of fig jam — just delicious.

For dessert we shared challah bread pudding, a sweet, decadent choice. Served a martini glass, moist challah was topped with white chocolate custard and caramel sauce.

Hours are Sunday through Wednesday 11:30 a.m. to 10 p.m., and Thursday through Saturday, 11:30 to 1 p.m. Parties can be arranged for up to 40 people. Call or check the website for specials, menu changes, and Sunday brunch.

Recommendations:
■ Bruschetta
■ Tomato Caprese
■ Crispy Calamari
■ Ceviche
■ Satay Trio
■ Chicken and Beef Empanadas
■ Fig & Prosciutto Flat Bread
■ Challah Bread Pudding