La Loba
Restaurant · Belltown ·
Modern Spanish tapas with global influences, crafted cocktails
Modern Spanish tapas with global influences, crafted cocktails
"The Show: Gin & Tonic Cart The gin and tonic cart at La Loba is awkward, almost like the idea went straight from brainstorming to showtime. After a wagon squeaks over to your table, a server sloshes clear liquids into a glass containing one actively melting ice cube, along with a stray herb or citrus wheel. Depending on how much you love a G&T, it ranges from totally acceptable to watered-down and snoozy. Stick to the beer and wine list." - kayla sager riley, aimee rizzo, gabe guarente
"As long as you treat La Loba like a bar, you’ll be just fine. But you won’t catch us heading here for a full dinner, given the menu is full of duds like overcooked pork chop, mushy pasta, and overpriced tapas that lack salt." - kayla sager riley, gabe guarente, aimee rizzo
"La Loba is a modern Spanish restaurant inside a stylish hotel in South Lake Union. There’s the requisite soft lighting, hanging greenery, and seemingly group-friendly booths, and the menu has dishes like dry-aged striploin carpaccio and octopus al olivo." - kayla sager riley, gabe guarente, aimee rizzo
"A Seattle outpost from the same group that incorporates several of the original spot’s signature dishes and culinary approach." - Janna Karel
"There’s big-night-out energy present even on a random Tuesday at this flashy Spanish restaurant. You won’t catch us heading here for a full dinner, given the menu is full of duds. But for a glass of wine while showing off a new haircut? We’re in. The dining room located inside the fancy Hotel 1 fills up by 7pm. Chatter swirls faster than ice cubes chilling gin and tonics. And moody spotlights illuminating each table feels just theatrical enough to create the illusion that you’re not in a shopping center next to Whole Foods. When the weeknight partytime atmosphere is so rare around SLU, it’s easy to appreciate a place where one can feel like a true city mouse. Just don’t arrive hungry. Fried nibbles lack salt, excitement, or both. Pasta is mushy. And don’t get us started on the pork chop, so overcooked that we wonder if it’d cause a Brookstone meat thermometer to short-circuit. As long as you treat La Loba like a bar, you’ll be just fine. Food Rundown The Gin & Tonic Cart Anticlimactic and awkward, almost like the idea went straight from brainstorming to showtime. After a wagon squeaks over to your table, a server sloshes clear liquids into a glass containing one actively melting ice cube, along with a stray herb or citrus wheel. Depending on how much you love a G&T, it ranges from totally acceptable to watered-down and snoozy. Stick to the beer and wine list. photo credit: Makena Yee Scallop Crudo We’re not convinced every last scallop is totally clean—ask the sandy grit between our teeth. Regardless, the coconutty tom kha sauce adds a nice creaminess to otherwise delicious raw mollusks. photo credit: Makena Yee Smoked Salmon Candy Montadito This crostini deserves to be on your table, with buttery smoked salmon, a swoop of goat cheese, and sweetness from a honey drizzle. It’s destined to get along with a glass of blanc de blanc. photo credit: Makena Yee Croquetas A deep-fried mound of kimchi filling bound by bechamel and stewed vegetables sounds great, but in reality is a saltless letdown. You’ll encounter the same issue with their patatas bravas. photo credit: Makena Yee Eggplant Parmigiana This puddle of silky eggplant and frothy parmesan espuma is tasty, even though the pomodoro sauce could be a ringer for the marinara from Lean Cuisine’s Five Cheese Rigatoni. That’s not good nor bad—just the truth. photo credit: Makena Yee Pan Con Tomate Just a pretty miserable excuse for a Spanish classic. Bits of pulverized—not pulpy—tomatoes are bone-dry, and yet, the “toasted” bread is completely wet in the middle. Make it make sense. photo credit: Makena Yee" - Aimee Rizzo
