Tapas at Holy Roller (8222 Gateway Blvd.)

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Dinner for two at The Holy Roller. Interesting concept of international street food. From "The Asias" we tried the Bulgogi Lettuce Wraps. The grilled short ribs were delicious, but my dining partner was nonplussed by the idea of putting the wraps together himself. My Miami Fish Sandwich (from "The Americas") featured a large piece of fried cod, in a white bun with loads of mango ketchup and diced white onions - different toppings than I am used to on fish, but it worked. The bun though was heavily buttered and I found the flavour distracting. From "The Mediterranean" we shared Patatas Bravas, which was described as crispy potatoes with spicy tomato sauce and mayo. We were faced with a plate of whole, roasted small potatoes that were slightly undercooked. The sauce and mayo saved the dish. I was expecting a take on fries. From the same part of the menu was the Ensalada Espanola with lettuce, green olives, roasted red peppers, almonds, and smoked paprika vinaigrette. This was the star of the meal. The flavour was multilayered with the bitterness of the greens, the punch of the olives, the crunch of the almonds, and the unique dressing. I also enjoyed my mocktail, a take on a mint julep. #yeg #yegfoodie #yegfood #yegeats #whyteave #streetfood

A post shared by Paula E. Kirman (@livingsanctuary) on Oct 7, 2018 at 8:50am PDT

Dinner for two at The Holy Roller. Interesting concept of international street food. From "The Asias" we tried the Bulgogi Lettuce Wraps. The grilled short ribs were delicious, but my dining partner was nonplussed by the idea of putting the wraps together himself. My Miami Fish Sandwich (from "The Americas") featured a large piece of fried cod, in a white bun with loads of mango ketchup and diced white onions - different toppings than I am used to on fish, but it worked. The bun though was heavily buttered and I found the flavour distracting. From "The Mediterranean" we shared Patatas Bravas, which was described as crispy potatoes with spicy tomato sauce and mayo. We were faced with a plate of whole, roasted small potatoes that were slightly undercooked. The sauce and mayo saved the dish. I was expecting a take on fries. From the same part of the menu was the Ensalada Espanola with lettuce, green olives, roasted red peppers, almonds, and smoked paprika vinaigrette. This was the star of the meal. The flavour was multilayered with the bitterness of the greens, the punch of the olives, the crunch of the almonds, and the unique dressing. I also enjoyed my mocktail, a take on a mint julep.