Sangria hot on a cold night
With all the excitement yesterday (read "shoveling"), I didn't get around to linking to my Table Talk column. In it I tell you more about Miguel's Cocina y Cantina in Silo Point, as well as the new Pazza Luna in Locust Point.
One thing that interested me when I talked to Miguel's owner, Michael Marx, was that much to his surprise sangria has become the drink of choice at his new place.
He says they can barely keep up with demand, although the house drink is the paloma and he's got some good wines at good prices on his list. ...
Marx isn't sure why his sangria is so popular this time of year (although, of course, he thinks it's the best sangria he's ever tasted). One theory of his is simply because it's set out on the bar in big glass jars. But I've seen that done at other tapas places, so it's not new.
Another reason may be that you get a pint glass for $6, or a 64-ounce pitcher for $24. If it's as good as Marx says it is, that's quite a bargain.
(Amy Davis/Sun photographer)
