If there’s a tapas dish that best sums up the Spanish experience, it has to be patatas bravas. This addictive pairing of fried potatoes and spicy, paprika-spiked tomato sauce is eaten at bars and restaurants all over the country.

Now, you can snack on this appetizer at three-week-old Ondo’s, chefs Curt and Deicy Steinbecker’s Spanish eatery, which took over the French 250 space in Cherry Creek North.

Make a meal of it with orders of croquetas de jamón serrano (doughnut-hole-size nuggets of fried cheese and Spanish ham), creamy rice with nutty Idiazabal cheese, and a nicely acidic salad of spinach, butternut squash, corn, bacon, basil, and pine nuts. For dessert, don’t miss the off-the-menu, toffee-like tejas cookies, served with a scoop of chocolate ice cream.

Bonus: For another take on patatas bravas, check out Olivéa‘s version, which comes with the addition of garlicky aïoli.

250 Steele St., 303-975-6514

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.