Tapas eatery hopes to get cozy with Tivoli diners

Third time’s a charm. In early April, Tapas by Alex Stratta opened at Tivoli Village, 440 S. Rampart Blvd., Suite 180, where two former eateries couldn’t gain a footing.

The 5,401-square-foot space has been renovated to reflect the Spanish/Mediterranean influence behind the tapas concept.

“This property; I love being off the Strip and being able to develop a loyal clientele,” said Candice Kinsey, director of operations. “On the Strip, you get so many one- or two-time diners, or you’ll see people twice a year. Alex said he wants to see people one or two times a week (at Tivoli) and really build a relationship.”

The dark floors set off the mix of red cushions and wrought iron details. Most of the the abstract paintings on display are the chef’s. A wall of mirrors graces the main dining room. A smaller dining room and a private meeting room are upstairs. It seats 138, comfortable for a space that is rated for 209.

“When we first saw this space, you know, it’s very narrow, almost like a boxcar, and I was afraid it was going to stay that way,” Stratta said. “It didn’t have a good flow to it at all. So, we tried to divert the focus of the rooms with color, and then it was just a matter of figuring out the seating. And upstairs, we made it a little more masculine, and I did all of it. I had something very specific in mind, so we had to paint it a couple of times to get the right yellow.”

He said the concept for the restaurant was that it should be romantic but fun at the same time.

There are two patios for when the weather is conducive to outdoor dining. The ground-floor patio seats 64 and shares space with Cantina Laredo next door.

Stratta said his eatery would take advantage of seasonal produce, and he would likely peruse the farmers market at Tivoli for inspiration.

Nathan Gerard is his chef du cuisine. They have worked together, off and on, for 10 years.

The menu includes 23 items under the vegetable, fruits and cheese heading. They include roasted cauliflower, charred padron peppers, roasted romaine, black kale fritters and empanadas. The seaside essence of Spain is apparent in the fried oyster lettuce cups, spicy garlic lobster, baked littleneck clams, seafood ceviche and fried calamari.

Diners not in the mood for seafood can opt for selections such as grilled curry lamb, jamon Iberico, foie gras conserva, oxtail stew and chicken croquetas.

“I had a hard time staying within the boundaries of Spanish cooking, so I kind of tried a bit more North African and Moroccan,” Stratta said. “I have a more Mediterranean background but more Southern France area. They’re all the same, the same spirit, you know? The ingredients vary, but it’s the same spirit.”

There are four types of paella — artichoke, Valenciana, mixta or lobster/seafood. Daily features offer two choices such as Monday’s pork chop or whole snapper.

Stratta said both his food and the personalized service would help make Tapas a place to which patrons would return.

“It’s hospitality you don’t find often,” he said. “You can find good food, but hospitality is tough to come by. That’s what we’ve always (stressed) at all the restaurants we’ve done.”

Tapas by Alex Stratta is open from 5:30 to 9:30 p.m. Sunday through Thursday and 5:30 to 10:30 p.m. Friday and Saturday. Happy hour is from 4:30 to 6 p.m. daily.

For reservations, call 702-483-3555. For more information, visit tapasalexstratta.com.

To reach Summerlin Area View reporter Jan Hogan, email jhogan@viewnews.com or call 702-387-2949.