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March 02, 2010 Slideshows

"Wild Tapas!" at Sanctuaria 

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While Sanctuaria's branding might be silly and its décor ridiculous, damn, Chris Lee can cook. Read the rest of Ian Froeb's review here. Photos by Jennifer Silverberg.
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True to its theme, this display is above the servers' station where very few customers would even notice its presence.
The Vaca Frita with Chimichurri is flash-fried, shredded Angus steak served atop a warm potato puree and garnished with a citrus herb sauce. With this, the suggested pairing is the Piedra Garnacha.
Prep cook Tony Grindel preparing the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping.
This great, metal shelf sits next to the bar.
A special of the night last Friday (February 26, 2010), was a Lamb Carpaccio with spicy pickled beets and Idiazabal cheese.
Sanctuaria is located on the corner of Manchester and Boyle in “The Grove” neighborhood.
The Grilled Lamb Chop is described as smoked paprika-charred Colorado lamb, accented with a warm pine nut and bosc pear salsa.
Open for happy hour/dinner only, the restaurant begins to fill.
The Mai Tai, as mixed by Matt Seiter, is Flor de Cana White Rum, house made macadamia nut syrup, fresh lime juice and Ron Zacapa 23-year old rum.
The large gilded mirror that adorns the wall opposite the bar.
Cabrales Cigars are Spanish blue cheese and leek fondue, rolled into phyllo “cigars” and then baked and drizzled with sherry-raisin dipping sauce.
The very dark Sanctuaria, with some of its walls painted black, has a “Day of the Dead” overtone.
The Cheese Plate with Membrillo. Artisan cheeses paired with Quince paste and nuts.
Sanctuaria, boasts 17th and 18th century art from churches around the world.
Beating the egg wash for the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping.
More of the Sanctuaria's décor.
The waiting area/ lounge near the front door and bar area.
A group of retablos, which are Latin American devotional paintings usually on rectangular tin sheets, adorn one of the walls at Sanctuaria.
A look at the interior before the crowds arrive.
Sanctuaria’s Crab Cakes are served with chipotle buerre blanc. The menu also suggests pairing these with the Vina Mayor Verdejo.
The shoestring sweet potatoes, back in the kitchen that will eventually top the lamb chops, among other items.
Assorted chips with lime salt and dipping sauce, in the kitchen, before it finds its way out to the front of the house.
The plating process in the Sanctuaria kitchen.
The Cabrales Cigars, Spanish blue cheese and leek fondue, rolled into phyllo “cigars” and then baked and drizzled with sherry-raisin dipping sauce… about to be cooked.
The large metal tree sculpture behind the bar is adorned with skeletons.
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Prep cook Tony Grindel preparing the Papas Rellenas, which are balls of mashed Yukon potatoes filled with picadillo and Spanish cheese; flash fried and served with warm sofrito for dipping.

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