During my semester in Seville, Spain, I experienced how tapas — small, shareable plates — unite friends and family over food. Beyond my host father's home-cooked meals, I explored Spain’s vibrant tapas scene and became familiar with its classic staples. Próximo on Franklin Street is a Spanish tapas restaurant that opened in September, while I was abroad. Upon my return, I was curious to see how it would capture the essence of Spanish tapas that I had come to love.
Próximo offers a cozy, intimate setting with an open kitchen, bar seating and a main dining room. The menu is divided into four sections: bocadillos (snacks), tapas fritas (cold small plates), tapas calientes (hot small plates) and postres (desserts). In addition to the food, Próximo serves a selection of Spanish wines, beers, cocktails and traditional liqueurs like sherry and port.
Bocadillos - Snacks
Almendras - $3
Almendras is a classic Spanish snack of blanched, roasted almonds seasoned with salt. At Próximo, Marcona almonds were roasted to the perfect crunch and seasoned with smoked salt and sherry vinegar, which added the right amount of acidity — balancing the saltiness and enhancing the flavor of the almonds. A simple snack, but easily addicting, especially for salt and vinegar lovers.
Rating: 5/5
Aceitunas - $5
The aceitunas were a vibrant mix of Spanish olives marinated in rosemary olive oil and topped with two guindilla peppers for a tangy pickled flavor. Paired with the almonds, this was a great combination of bold and salty flavors.
Rating: 5/5
Jamón Iberico - $18
Jamón Iberico, a typical Spanish ham, is often eaten on a tostada or with cheese and picos, crunchy breadsticks. Próximo served the thinly sliced ham with their homemade cornbread, which added a touch of sweetness. The Southern touch of the cornbread make for an interesting pairing; I would have much preferred something more savory with the ham, like cheese or breadsticks.
Rating: 3/5
Tapas Fritas - Cold Small Plates
Atún - $15
This dish offered a modern twist on tuna. In the south of Spain, I typically saw canned tuna, but at Próximo, they served raw cubed yellowfin tuna prepared escabeche-style,where vegetables or meat are marinated in vinegar. It was paired with sunchoke, a root vegetable with a crunchy texture, adding a nice contrast to the soft tuna. Seasoned with dill, olive oil and paprika, this dish is perfect for those who enjoy seafood and the bold tang of vinegar and dill.
Rating: 5/5
