Many countries have comparable tiny starter-size dishes, like antipasto in Italy, hors d'oeuvres in France, dim sum in China,

A tapa is not a particular type of food, but rather a way of eating it - and this way of eating small portions of food, where the only restriction is the chef's imagination, is really relaxing, fun and informal!

Spain is nearly all surrounded by water, so seafood and shellfish plays a huge part in the cuisine and the selection of tapas served really depends on the region of Spain.

The décor is mature, (dark wooden bar, tables and chairs) - a bit tavern-like with an Old World charm. With six types of sangria, a full bar, wine list, fabulous tapas, there really is no way to be disappointed, plus there is live entertainment (flamenco dancers) on Fridays.

Our waiter was really knowledgeable of the menu and very attentive. It was really difficult to decide from all that they offer. Their tapas range from $4-$16. They also have the option to choose 5 for $14.95 / add a half pitcher of Sangria for an extra $10.

So, you can just imagine our dilemma. Our waiter was very gracious, and we finally decided on 10 different tapas to share - and we had a salad as well - you must have your greens daily!

Chorizo a la Plancha (grilled Spanish sausage), Chorizo Salteado con Cebolla (cured Spanish sausage sauteed with onions), Calamar Frito (fried calamari), Gambas Al Ajillo (shrimp sauteed in garlic and virgin olive oil), Pulpo Vinagreta (octopus in a vinaigrette), Gambas a la Plancha (grilled shrimp), Croquetas de Pollo (chicken croquettes), Chicharron de Bacalao (fried chunk of fresh cod), Scallops a la Plancha (grilled scallops) and Chicharron de Pollo (fried chicken chunks).

I have no complaints about any of them - although I am not a huge fan of cod…they were all delicious!

Believe me once you start eating tapas, you won't stop until you're full - and if your eyes are bigger than your tummy (like mine) you will be sampling a huge array of these tiny tasty bites. I can't think of a better way of bringing people together and encouraging conversation!

So, whatever the true origin of tapas, and if you choose one or many, enjoy them like the Spanish do - with a glass of wine and a relaxed attitude!

Of the spices, lemony sumac, pepper, allspice, cinnamon and paprika powder are the most common. A favorite garnish is a drizzle of melted butter with a little paprika and perhaps a dash or two of cayenne. Onions play an important role in the dishes. Garlic, currants, tomatoes or even yoghurt add another dimension to flavoring possibilities.

The Persians introduced sweets, sugar, and rice. Skewered and roasted meats, the famous shis-kebab, show the nomadic heritage; as do flatbreads which are baked upon an overturned griddle called a sac. The sac is similar to a flattened wok.

 "Yogurt" is a Turkish word, her most famous contribution to world cuisine. Yogurt made its way north to Bulgaria and Eastern Europe during the Ottoman occupation. Olive oil production is thousands of years old and part of the whole Mediterranean culture.

As a result of this imperial cuisine, the general population had a raised expectation and appreciation for excellent food. This appreciation still continues today.

Though there is no singular food or method that can be instantly identified with Turkish food as in 'pasta' with Italy and 'sauces' with France, it is interesting to note that typically meat in small quantities is cooked with vegetables for flavor as well.

The service is great, a very friendly staff eager to explain the menu and tell you of their nightly specials. Order the spicy hummus and falafel (the BEST I've ever had - crunchy on the outside & creamy in the middle) - it is TOP notch. The warm flat bread is amazing. Try their appetizer platter. Their lamb and chicken entrees are always consistent - tender and spiced to perfection; the combo grill is my favorite. Don't miss out on the desserts, they are not on the menu, but the servers will bring you a tray of choices to choose from (the Baklava is so good here).

Chop Suey is also a mixture of vegetables, with the same protein additions, but served on rice instead of noodles.

There is a common perception that both of these dishes were invented by a Cantonese immigrant in the mid-late 1800's in trying to produce a Chinese dish appetizing to westerners.

The Cantonese cook stir-fried whatever vegetables were available, added some meat or chicken, and served it on a plate of steamed rice.

He aptly named it, chop suey, which is the English pronunciation of the Cantonese words "tsap seui" ("tsa-sui" in Mandarin) which means "mixed pieces".

Chow Mein and Chop Suey may not have started out as the same dish, but ultimately they were just about the same thing in New York's Chinese-American restaurants and the rest of America. Real Chow Mein wasn't very common to non Asians in New York until the revival of Cantonese food (Hong Kong style) in the 1980s.

Neither are exactly the same as their authentic Chinese counterparts, but they do have a history. According to my research, the idea of combining leftover vegetables and noodles into a single, stir-fried dish originated in Toisan, a rural area south of Canton.

So, the origins of chop suey may actually lie in the countryside of southern China. Many of the original immigrants to the United States were from this region, making it not so far fetched that they naturally prepared the type of food they were familiar with.

Chow Mein originated in Northern China, where wheat is a staple crop. But not all fried noodles are alike, some are lightly heated in the wok, while others, particularly in Guangdong province and Hong Kong, are fried in bunches in oil until they're browned and crispy on the outer edges but still soft in the middle and topped with a stir-fried and sauced vegetable combination, with or without meat, poultry or seafood plus the varieties of chow mein are as numerous as the regional cuisines.

The noodle soups are cooked to order in a vat of boiling water. You have a choice in the type of noodles ranging from thin to broad noodles. Also there's a wide selection of toppings for your noodle soup such as wontons, shrimp dumplings, seafood, and roasted meats.

The restaurant's decor is something reminiscent of the mid-80's with wood tables and minimal decorations. By all means, this is a hole in the wall and serves up some of the best Cantonese food found in Chinatown, don't expect anything fancy in presentation, it's rustic, homestyle cooking.

The prices are pretty easy to digest as well. It is awfully bright so, for those of you stumbling in from those dark pubs and night clubs for a bite (yes, they are open until 3 AM) be warned!

The service is mediocre at best, but the food comes fast, in this very casual and straight-forward atmosphere.

Here at Great NY Noodletown, you can't go wrong with the Hong Kong Style pan-fried noodles a.k.a real chow mein and they have also have chop suey on the menu among many simple dishes with lots of flavor.

Marco Polo described a food he had in China similar to "lagane", Medieval Latin for a thin crepe or fine sheet of dough (the term eventually evolved to lasagna). But lagane, first mentioned in 1st century AD, was not boiled like pasta at the time, although there were some similarities, it cannot be considered pasta.

Then a discovery in 2005, of a well preserved bowl of millet noodles dating back 4000 years ago turned up - was this proof that China invented pasta before Italy? Then there is some argument over who originally came up with the idea of mixing water and flour to create pasta.

The Arabs claim to have been the first to use dried pasta, as a means of preserving flour during their journeys across the desert. However, durum wheat, and thus pasta we know it today, was introduced by Arabs during their conquest of Sicily in the 8th century, predating Marco Polo's travels to China by about 6 centuries - and durum wheat was not known in China until later times.

When it comes to length, however, they are usually served long and uncut as long noodles symbolize a long life in Chinese tradition. Pasta and noodles have co-existed for centuries - maybe we don't need to change chow mein to ciao mein after all...

Perhaps Ms. Kwan has an answer for you?

Mae Kwan

Mediterranean food is found within the countries bordering the Mediterranean Sea and vary from region to region. The countries of Morocco, Egypt, Italy, Spain, Syria and Greece all owe their prosperity to their seafarers who followed the trade routes to the Far East and beyond.

Morocco is known for its use of dried fruits, while Egypt offers (fava bean porridge), eaten as a standard breakfast meal, made with fava beans stewed with ground coriander, cumin, garlic, lemon, and topped with hard-cooked egg, cilantro and olive oil.

A favorite dish in Syria is cold yogurt soup. Greek cuisine boasts octopus salad as a specialty - just to name a few.

Olive oil is a common staple. Olive trees are found throughout Italy, Spain, Portugal, Greece, Turkey and other Mediterranean countries. Seafood is very prominent in many dishes and used throughout the all regions. Olive oil is believed to promote longevity. 21 countries border on the Mediterranean Sea. Eastern Mediterranean dishes typically consist of grilled meats, breads, hummus, and falafel (fried balls made with fava beans, chickpeas and spices).

The Mediterranean Diet is a heart-healthy eating plan combining elements many of Mediterranean-style cooking. Obviously, eating habits of the Mediterranean people have been influenced by a number of ancient world powers.

From the Phoenicians to Alexander the Great, the Arabs to the Romans, the Turks to the Venetians - just about everyone has thrown something into the international melting pot that is Mediterranean cuisine.

Here at Café Noir, you will find an array of Mediterranean choices centering on Spanish, French and Moroccan, remember to pick your poison, whether it is the overflowing ceramic pitchers of Sangria, the Mojitos or the Caipirinhas be sure to try the seafood paella, Serrano ham and manchego, gambas al ajillo, the grilled calamari and the cous cous royale amongst other mouth-watering items on the menu.

When the warm weather hits, the bar area tend to overflow onto the street. They leave their front doors open and the crowds tend to gather and chat at the windows. There is always a neighborhood vibe about that, people mingling and interacting, flowing and all-encompassing and can become quite the Soho scene.

Although this has been an institution for many years, I will say this, it has been a "hit or miss" in terms of service - at times it is outstanding and at times not so great. If you can deal with that, then this institution is worth a visit ...

Café Noir
32 Grand Street
New York, NY10013
212-431-7910

Visiting NYC and wondering where to eat? Perhaps Ms. Kwan has an answer for you? Ms. Kwan reviews are not limited to NYC as she's well traveled and could be in your city. Looking for somewhere to eat or something different to cook? Stop by Mae's page.