Earlier this month the Weekly marveled at the party-throwing power of Gabe and Nico Georis, the brothers behind the wild and music-saturated Nacarubi Festival in Big Sur and the pioneering tapas restaurant Mundaka (624-7400) in Carmel.
Turns out there's more excitement where that came from.
Mundaka officially debuts its Pinxtos Room this weekend with free Basque-style bites for anyone sipping the fly Spanish wines that will rotate through each week. (Rioja wine flights are up first.)
After this weekend, around 15 small plates from Exec Chef Brandon Miller will come in two or three sizes each and will include a traditional Spanish tortilla with potato, onion and egg ($2, $5); queso fundido with chorizo jam and melted cheese ($2, $4); Spanish olives ($5, $11); Marcona almonds ($5, $11); shrimp bisque ($2, $4, $7); pâté ($2, $5) and empanini ($2, $4, $7).
The plan isn't to expand Mundaka into the space—Gabe likes his tapas spot just the size it is currently—but to keep it as its own entity, with a cool bar menu.
"Clean it up a little bit, get a little more music scheduled," he says. "We're not trying to turn it into anything too fancy."
Nico will come on as a partner and lead the music push.
"It'll be nice to move the nighttime dance scene out of the restaurant and into the bar," Gabe says.
If Ody's takes its liquor license, or it gets held up because of restrictions or other transfer hiccups, the neighborly proximity of Mundaka will come in handy, as they'll be able to open up a door and extend the drinks into Analog.
And keep the party going.
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