Local Flavor – Palo Alto Welcomes Macarena

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There’s a plethora of new riches and tastes for Peninsula and South Bay eaters this spring. We’ve had the recent pleasure to Food Party! at a few.

Macarena -the Art of Celebration

Open the grand magical doors off Ramona Street in Palo Alto and immerse into a celebration of Spain’s very soul. Transported if only for an evening to a space where time slows and laughter flows. My dinner guest breathes in the vibe, “I feel like we’ve left the States.”

Cocktails and mocktails fill the bright bar, adjacent to the restaurant, as well as homemade sangria and an extensive library of Spanish sherry. Some available by the glass – most by the bottle. Follow your servers lead and consider pairing sherry with your meal instead of wine. The selection is vast. Spring menu features refreshing specialties with Vermouth, Cava and Port like Macarena Gin. With full windows and lots of light, the wrap around bar is an ideal place to write your memoir or hand-pen that letter to sweetie. Happy Hour is calling you Hemingway.

Macarena Gin – thyme, rosemary, oleo saccharum, grapefruit ($16)

“Our menu honors generations who have preserved and elevated Spain’s culinary and cultural legacy,” co-owner David Linares shares. Opening 16 restaurants worldwide, David recently served as Chief Operating Officer for Teleferic Barcelona Restaurant Group. The executive team also includes co-owner Elizabeth Reviriego, along with Spanish chefs Toni Santanach and Sergio Box.

Make absolutely sure to order a few tapas…..when in Spain. Macarena is on trend – offering a broad selection of vegetable-focused tapas, sides and entrees. Lettuce Flower is so fresh and joyful with explosive flavor. Roasted Calcot marries two sauces, Romesco and Hollandaise with leeks in a buttery, decadent dish. More veggie protein options would be appreciated.

Though I follow a plant-forward lifestyle, I embrace food for culture, craft, and art form. Everything in moderation, especially when offered Macarena’s hand-carved jamón ibérico—a delicacy that transcends the idea of meat as mere sustenance. Raised on acorns and roaming oak-dotted pastures, the Iberian pig yields a ham so nuanced it borders on divine: nutty, silky, and layered with centuries of tradition. Delicious!

Roasted Tomato Salad with a sinful Kalamata olive and almond sauce. ($14)

Sauce sings on the tongue
Whispers soul into the dish
Magic in a swirl.

Sauces really shine at Macarena. The Kalamata Almond Sauce in the Roasted Tomato Salad (above) wraps each bite in a velvety embrace of briny depth and toasted nut. Oh my – may I have the recipe? The raisin sherry brown sauce accompanying J’s Dry-Aged Rib Eye also sang. I’m a fan of brown sauce and long wondered if turning cows into brown sauce, rather than meat, could solve global warming? J waxed poetic about the meat – I preferred the sides – the creamiest mashed potatoes ever, surrounded by garlic-infused Navarre Piquillo peppers a la escalibada, a traditional Spanish preparation meaning to “cook in ashes.”

We finished with Rossejat de Fideuà, a classic dish favored by Spanish grandmas for Sunday dinner. An accidental descendant of paella, Fideuà features a short, thin pasta (instead of rice) that cooks in a large shallow pan absorbing all of the cooking liquid as it simmers (like paella). Macarena has 5 options on the menu right now, including a Vegan Paella ($44). Plan to share – they serve 2 or more.

Co-owner David Linares proudly displays Rossejat de Fideua ($44)

The spirit of Spanish dining lives at Macarena with seating till 10:30PM on weekends (9:30 PM weekdays). Outdoor dining is planned for early summer. The prices are fair and you get a good amount of food. Put Macarena on your list to visit. Buen Provecho.