Walking into the Spanish Tavern of Mountainside feels a bit like stepping out of New Jersey and straight into a bustling eatery in Madrid or perhaps a seaside spot in Galicia. It's loud. It’s warm. The smell of garlic and saffron basically hits you like a brick wall the second you open the heavy doors on Route 22. If you’ve ever driven past that iconic white building with the red roof, you know exactly the place. But honestly, it’s the Spanish Tavern of Mountainside menu that serves as the real anchor for this local institution.
People don't just go there for a quick bite. They go for the ritual.
Since 1976, this place has been leaning hard into the classics of Spanish cuisine. While other restaurants try to "reinvent" themselves every six months with foam or deconstructed tacos, this spot stays stubbornly, wonderfully traditional. You aren't going to find a "fusion" menu here. What you will find is a massive list of seafood, steaks, and rice dishes that require a serious appetite and probably a nap afterward.
What You Need to Know About the Tapas
Most people start with the tapas. It’s basically the law. The garlic shrimp—Camarones al Ajillo—is usually the first thing on everyone's table. They don't skimp on the oil or the garlic. It arrives sizzling, bubbling in a clay pot, and if you don’t dunk the crusty bread into that leftover oil, you’re doing it wrong. It's simple, but it’s the kind of simple that's hard to get right at home.
Then there’s the Chorizo a la Plancha. It's salty, smoky, and slightly charred.
If you're feeling a bit more adventurous, the grilled octopus (Pulpo a la Gallega) is a staple. It’s seasoned with sea salt and plenty of paprika. Some nights it’s tender enough to cut with a spoon; other nights it has that authentic Mediterranean "snap" to it. It’s worth noting that the portions here are deceptive. You think you’re ordering a "small plate," but the Spanish Tavern tends to feed you like they’re worried you haven’t eaten in a week.
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One thing that surprises newcomers is the Mariscada. You can get it in a green sauce (salsa verde) or a garlic sauce. It’s essentially a mountain of lobster, clams, mussels, shrimp, and scallops. If you aren't a fan of getting your hands a little messy, this might not be your move, but for seafood lovers, it's the undisputed heavyweight champion of the menu.
The Paella Paradox
Let’s talk about the Paella. It’s the centerpiece of the Spanish Tavern of Mountainside menu, but it requires patience. You can't just expect it to show up five minutes after you order. Real Paella takes time because they’re cooking that rice in the broth until it absorbs every last drop of flavor.
The Paella Marinera is packed with seafood. Then there's the Paella Valenciana, which brings in chicken and chorizo for a meatier, earthier profile.
The secret to a great Paella is the socarrat—that crispy, nearly burnt layer of rice at the bottom of the pan. It’s the best part. Honestly, if you’re sharing with a group, there’s usually a silent battle over who gets to scrape the bottom of the dish. It’s iconic. It’s also huge. Most couples order one Paella for two and still end up taking a box home.
Why the Steaks Shouldn't Be Overlooked
While the name screams "seafood," the meat dishes are surprisingly robust. The Chateaubriand for two is a classic tableside service throwback. It’s carved right there, which adds a bit of old-school theater to the meal. They also do a Costilla de Ternera (veal chop) that is thick, juicy, and usually seasoned with nothing more than coarse salt and fire.
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The kitchen seems to understand a fundamental truth: when you have high-quality protein, you don't need to bury it in complicated sauces.
The Wine List and the Sangria Factor
You can't really discuss the menu without mentioning the drink situation. The wine list is heavily tilted toward Spain—think deep, oaky Riosas and crisp Albariños. But let’s be real: most people are there for the Sangria.
They make it by the pitcher. It’s loaded with fruit, and it’s surprisingly potent.
Whether you go with the red or the white, it’s the kind of drink that makes the table a lot louder and the conversation a lot better. It’s not overly sweet or "syrupy" like the stuff you find in grocery stores. It has a bite. It balances out the richness of the fried calamari or the heavy butter sauces used in the lobster dishes.
A Few Realities of Dining Here
Look, it’s not a "quiet" romantic date spot. If you’re looking for a place where you can hear a pin drop, this isn't it. It’s energetic. On a Friday night, the bar area is packed with people waiting for tables, and the main dining room is a sea of white tablecloths and clinking glasses.
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The service is "professional." These aren't college kids working a summer job; many of the servers have been there for decades. They’re fast, they’re efficient, and they know the menu inside out. If you ask for a recommendation, they won't just point to the most expensive thing; they’ll tell you what’s actually fresh that day.
- Parking: It’s a nightmare. The lot is small for how popular the place is. Valet is usually your only real option during peak hours.
- Dress Code: It’s "Jersey Casual." You’ll see people in suits and people in jeans. It’s a weird mix that somehow works.
- Reservations: Get one. Especially on weekends. Even with a reservation, you might find yourself hovering near the bar for twenty minutes.
How to Navigate the Spanish Tavern of Mountainside Menu Like a Pro
If it’s your first time, don’t overthink it. Order a pitcher of Sangria immediately. Start with the Clams Oreganata or the garlic shrimp. For the main course, if you’re with a partner, split the Paella a la Valenciana.
If you aren't a rice person, go for the Broiled Twin Lobster Tails. They serve them with drawn butter, and while it’s a simple dish, the quality of the lobster usually speaks for itself.
For dessert? Flan. Always the flan. It’s creamy, dense, and the caramel sauce is bitter enough to cut through the sweetness. It’s the perfect end to a meal that is, by all accounts, quite heavy.
The Spanish Tavern of Mountainside menu persists because it doesn't try to be something it’s not. It’s unapologetically Spanish, unapologetically large, and consistently high-quality. In a world of fleeting food trends, there's something deeply comforting about a place where you know exactly what the garlic shrimp is going to taste like every single time you visit.
Actionable Takeaways for Your Visit
To get the best experience, aim for a weeknight dinner to avoid the chaotic weekend rush. If you're planning a large group event, ask about the "Family Style" options which aren't always explicitly detailed on the standard lunch menu but can be arranged. Always check the daily blackboard specials; that’s where the kitchen usually hides the seasonal catches like fresh Branzino or specific shellfish imports that aren't part of the core year-round offerings. Finally, keep an eye on the portions—one "entree" is often enough to satisfy two moderately hungry people if you've already indulged in a couple of tapas starters.
Location and Practical Info
The tavern is located at 1239 US-22, Mountainside, NJ. They are open for both lunch and dinner, though the lunch menu is a slightly condensed (and more affordable) version of the evening feast. If you're traveling from NYC or further out in Jersey, it's a straight shot off the highway, making it one of the most accessible "destination" restaurants in the Union County area. Expect to spend at least 90 minutes for a full dinner; this is not a place for a "quick" bite before a movie. It's an event.