Bellota

Inspired by the regional cuisines and traditions of Spain, The Absinthe Group’s Executive Chef Ryan McIlwraith crafts an eclectic menu of meats grilled on a wood-fired hearth, inventive paellas, Old World stews, fresh seafood, medium-sized tapas, imported charcuterie and cheeses, as well as slow-roasted vegetable dishes.

The Spanish-focused cocktail menu from Jonny Raglin, Director of Bars at The Absinthe Group and co-creator of Comstock Saloon, features Spain’s cocktail of choice, gin...

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