Cafe Sevilla Long Beach
140 Pine Avenue, Long Beach CA 90802Rogelio and Janet Huidobro opened the first Café Sevilla in 1987, honoring their homeland with a Spanish restaurant in San Diego’s Gaslamp Quarter. After finding additional success in Riverside, they launched in downtown Long Beach in 2006. Mid week, the old-world setting draws business types. Weekends attract a younger crowd for upstairs dancing and dinner shows. Café Sevilla specializes in pans of paella and traditional Spanish tapas. The reasonably priced wine list is especially strong on full-bodied Spanish reds like Tempranillo and Torre Oria.
Café Sevilla Brings Spanish Flavor to Long Beach
Review by TableAgent
Rogelio and Janet Huidobro opened the first Café Sevilla in San Diego’s Gaslamp Quarter in 1987, naming their Spanish restaurant for “the cultural capital of southern Spain.” After enjoying success in Riverside and a five-year experiment in Carlsbad, the duo launched their concept in downtown Long Beach in March 2006, in the former home of Jack Rose steakhouse and martini lounge.
Midweek, businesspeople from nearby offices come to Café Sevilla for a laid-back lunch. After work, people pop in for half-price tapas and a glass of Spanish wine. At nights and on weekends, a younger, high-volume crowd floods the restaurant to devour combination platters and to bathe in music from flamenco guitarists. Upstairs in the nightclub, Café Sevilla hosts weekend dinner shows and dancing.
In an effort to integrate the Old World, the restaurant is populated with iconic Spanish images, including Miro paintings, vintage bullfighting posters, bulls’ heads and twin suits of armor. The bar area hosts high ceilings, a U-shaped wood bar, and complementary wood furnishings. A wrought-iron railing is designed to resemble vines, decorated with green and yellow stained glass “leaves.” Near the entrance, walls host more iron work, as well as bunches of stems tipped with fiber optics. In warmer months, a light-lined outdoor patio faces the sidewalk, bordered by more wrought-iron railing, sporting the letter S.
A stone-walled walkway leads to a lower-slung, red-walled dining room, which is lit with lanterns shrouded by dangling red beads. With mirrors on the ceiling, the lanterns cast a moody red glow. Sumptuous red booths form an L-shaped pattern, with wood tables in the middle. Each table hosts a funky-shaped wrought-iron candleholder and a stack of plates, so sauces from different tapas don’t have to mix.
It was a good idea to start with a glass of sangria, made with red wine and bobbing with cubes of oranges, and both red and green apples. The fruits’ sweetness struck the perfect balance with the wine’s acidity.
A wood plank held a fresh-baked loaf of Kalamata olive bread, crusty outside, warm and soft inside. The bread was served with a bi-partitioned dish containing marinara sauce and garlic aioli. The flavored mayo gripped the bread nicely, but the tomato sauce was thin, a lesser match for the olive bread.
Chef Nora Ramos took the reins of the kitchen in October 2007 after cooking for three and a half years in Old Town Pasadena’s Bar Celona restaurant. She clearly has a firm handle on Spanish cuisine.
An affordable way to sample three different wines is to order a flight. Any glass of wine on the reasonably priced list is fair game. The trio arrived in glasses stenciled with the orange Sevilla logo. The Veramonte Chardonnay from Chile’s Valle del Maipó was dry, sweet, and subtly spicy. Less successful was the Spanish Tempranillo from Marques de Arienzo in Rioja, which tasted acidic and carried a lingering bite. Redemption arrived in a glass of Miguel Torre “Santa Digna” Cabernet, from Chile’s Curico Valley, which was milder but well balanced.
Café Sevilla’s menu designates certain items with a globe, indicating they mingle traditional Spanish ingredients and world cuisine. A successful example of this approach was the vertical Tuna Tartare. From the top down, the colorful tower featured julienned mixed greens, sushi-grade ahi marinated with soy and citrus balsamic vinaigrette, guacamole-like avocado, diced mango, diced tomato, and strands of crisp celery root. Ringing the colorful tower were drizzles of mint aioli and chive oil. The flavors melded well.
Lamb Chops Madrileñas were marinated in rosemary garlic oil and grilled. The chops had a nice char and good flavor. They were cooked medium well, although I would have preferred the meat given medium rare treatment. The lamb was served over earthy fabada, large white Spanish beans that had been stewed with ham hock, chorizo, onion, and garlic. The dish was garnished with red pepper strips, a vertical sprig of rosemary and a sprinkling of minced chives.
The Bocadillo Sampler hosted an array of Spanish meats and cheeses, all sourced from La Española Meats, a renowned importer of Spanish ingredients that’s situated in nearby Harbor City. The plate featured ten pieces of crostini slathered with garlic-tomato sauce akin to gazpacho. There were five different thin-sliced toppings. Jamon Serrano was dry cured pig leg, aged for 12 months, smoky and dry. Rosy hued lomo (ham) was chewy and garnished with chives. Soria was a chorizo from Bilbao, Spain, cured with Spanish pimento, giving it a deep red color. Silky smoked salmon was topped with chives and capers and a tiny lemon wedge, adding nice acidity. Manchego was a firm sheep’s milk cheese made in La Mancha topped with diced red bell pepper. In the center of the sunburst pattern of sandwiches was a house salad, mixed greens with citrus balsamic vinaigrette, strands of pickled onion, Mandarin orange slices and Kalamata olives, topped with a sliver of cucumber and half of a cherry tomato.
The single serving of colorful paella Valenciana – Café Sevilla’s most popular dish - was still a feast, served in a twin-handled pallera. Saffron-infused rice was vibrant yellow, littered with sea creatures, including green lip and black mussels, Manila clams, calamari, shrimp, and “singing” scallops in their pink shells. There were also three varieties of sausage, including slices of chorizo and morcilla, dyed deep red from pig’s blood. The vegetable contributions were plump peas, cuts of red and green bell peppers, Spanish artichokes and squeezable lemon wedges that added a tart citrus tinge. The kitchen could have dialed down the saffron and taken the pan off the flame a little sooner to preserve the seafood’s texture, but on the whole, the dish worked.
For dessert, Crema Catalan was similar to crème brulée, only infused with espresso. A crisp sugar crust cracked at the tap of a spoon, revealing a creamy cocoa-colored pudding that was luke warm. The crust was strewn with chocolate chips and garnished with a halved strawberry and a single mint leaf. For a dessert created off site, in Café Sevilla’s corporate kitchen in San Diego, it was solid.
Overall, Café Sevilla managed to provide a convincing Spanish experience. The atmosphere was warm and inviting and the food comforting.
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Reservations
Business Info
- Address: 140 Pine Avenue, Long Beach CA 90802
- Cross Street: Broadway
- Location: Long Beach & Gateway Cities | Long Beach
- Cuisine: Spanish |
- Cost: | Inexpensive
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Street | Public Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover |
- Corkage Fee: N/A
-
Staff:
Nora Ramos
| Executive Chef
- Website: http://www.cafesevilla.com/locs/longBeach/index.html
- Phone: (562) 495-1111
- Features: Full Bar, Sunday Brunch, Live Entertainment, Private Room, Wheelchair Access, Valet Parking, Happy Hours, Lounge / Bar,
- Occasion: Romantic Dining, Dining Alone, Meet for a Drink, People Watching, Quick Bite, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 4:30 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Tuesday
- Dinner - Main Dining Room 4:30 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Wednesday
- Dinner - Main Dining Room 4:30 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Thursday
- Dinner - Main Dining Room 4:30 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Friday
- Dinner - Main Dining Room 4:30 PM - 1:00 AM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Saturday
- Dinner - Main Dining Room 4:30 PM - 1:00 AM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
- Sunday
- Dinner - Main Dining Room 4:00 PM - 11:00 PM
- Happy Hours - Main Dining Room 4:30 PM - 6:30 PM
F.A.Q.s
Frequently Asked Questions- What cities does Cafe Sevilla have locations in?
- Cafe Sevilla has locations in San Diego, Long Beach and Riverside.
- What days and times does your restaurant serve brunch?
- Cafe Sevilla Long Beach only serves brunch on Sundays, beginning at 10am.
- Does Café Sevilla in Long Beach have a delivery service for catering events?
- Yes.
Menus
Happy Hour
$4 Off All Food, Per Drink When you order any Signature Cocktail or Wine by the Glass $10 Off On all food Per Pitcher of Sangria, Mojito or Margarita $10 Gift Card With Purchase of $30 Vinoteca Wine Lounge Card 4:30-6:30 pm daily in the Tapas Ba
Dinner Menu
Starters
- Imported Jamon Iberico 23.00
- This legendary Jamon Iberico comes from black Iberico pigs native only to Spain. Sliced tableside!
- Bocadillos: Spanish Cold Cut “Little Mouthfulls” 17.00
- Jamon Serrano, Cinta de Lomo, Chorizo Soria, Paté & Manchego Cheese. INDIVIDUALLY 8
- Tapas “a la Vinagreta” 9.00
- Spicy Octopus, Mushrooms in balsamic vinaigrette and Artichoke Hearts with ham
- House Marinated Olive Sampler Platter 9.00
- Herbed Colossal green, Sun-dried Black & Petite green mix with imported Anchovy Stuffed
- Imported Cheese Platter 24.00
- Manchego, Mahon, Valdeon- a bleu cheese & Crottin- an aged goat cheese. INDIVIDUALLY, 8
Signature Tapas
- Grilled Spanish Sausages 8.00
- Chicken al Ajillo 7.00
- Roasted in garlic
- Shrimp Azafran 10.00
- With hazelnut brandy and lobster saffron cream sauce
- Warm Aged Goat Cheese 8.00
- With Piquillo peppers, herbs, Spanish olive oil & grilled bread
- Jamon Iberico Croqueta 6.00
- Brava Sautéed Potatoes 6.00
- Spicy tomato sauce
- Tortilla Española "Potato Tart" 5.00
- With roasted tomatoes, garlic and goat cheese
- Cabrales Bleu Cheese Dates 6.00
- Wrapped with bacon with a cider vinegar glaze
- Meatballs al Jerez 6.00
- Sherry garlic sauce
- Sevilla Fried Calamari 9.00
- Grilled Chicken Skewer 6.00
- Bell peppers, onions & red wine sauce
- Shrimp Ajillo 9.00
- Sautéed with garlic & spice
- Sautéed Mushrooms al Ajillo 6.00
- With garlic & spices. With grilled sausages +2.5
- Seafood Crepe 9.00
- Rich shrimp, scallop and clam filling; light Lobster Saffron sauce
- Carlsbad Black Mussels & Clams 12.00
- Chorizo Ajillo broth
- Cheese Fundido 10.00
- Spain meets Mexico again! Baked Manchego & goat cheese With Chorizo sausage +2.5 With Sauteed Mushrooms al Ajillo +1. 5
- Sevilla’s Legendary Homemade Alioli 4.00
- With Andalusia Tomato Sauce & Fresh, Baked to Order Artisan Kalamata Olive Loaf or French Country Baguette (serves 2)
- Stuffed Piquillo Peppers 4.00
- 3 for $10.00. Choose from the following fillings: Seafood, Short Rib or Duxelle of Mushroom
- Roja Short Ribs 9.00
- Braised in red wine
Fresh
- Gazpacho Andaluz 6.00
- A Spanish classic! With a dash of extra virgin olive oil & Sherry Vinegar
- Ceviche 9.00
- Shrimp and fish marinated in fresh Citrus juice
- Tuna Tartare Tower 12.00
- Sushi grade Ahi; Spicy soy
- Green Mussels Escabeche 7.00
- Marinated in olive oil & lemon; with fresh Serrano pepper salsa
- Sevillana House Salad 6.00
- Balsamic vinaigrette, goat cheese, tomato & cucumber
- Olive Sampler 8.00
- Mushrooms a la Vinagreta 5.00
Deep Spain Tapas
- Imported Jamon Iberico 27.00
- Legendary cured ham from Iberico pigs native to Spain
- Jamon Iberico Croqueta 6.00
- Black Paella Tapa 12.00
- Black bomba rice with seafood
- Lamb Chops Madrilenas 14.00
- Marinated with herbs and grilled
- Briased Basque Rabbit 17.00
- Rosemary and thyme with a Rioja red wine sauce
- Grilled Spanish Sausages 8.00
- Chorizo Riojano, longaniza and morcilla
- Lobster and Seafood Bisque 14.00
- Baked crown of puff-pastry
- Pulpo a la Gallega 12.00
- Sliced octopus on top of young potatoes
Bocadillo Tapas Platter
- Jamon Serrano 4.00
- Sardine Escabeche 4.00
- Chorizo Soria 4.00
- Cinto de Lomo 4.00
- Manchego Cheese 4.00
- Valdeon Cheese Pate 4.00
- Chicken liver with sherry and sun dried black olive
Tapas Platter
- Three Tapas 18.00
- Grilled sausages, Brava potatoes and shrimp al Ajillo
- Meat Lovers 29.00
- Grilled sausages, lamb chop madrilenas, sauteed meatballs al jerez and braised short ribs
- Imported Cheeses 17.00
- Manchego, Mahon, Valdeon and Crottin
- Sevilla's Daily Baked Bread 4.00
- Andalusia tomato sauce and ailo artisan Kalamata olive loaf or French country baguette (serves 2)
Empanadas
- Beef Empanadas 8.00
- Seasoned chopped steak with vegetables, Manchego cheese, and Chimichurri sauce
- Manchego Cheese and Choriozo 8.00
- Chicken Empanadas 8.00
- Olives, golden raisins and Chorizo
- Wild Mushroom Empanadas 8.00
- With Duxelle of oyster, Shiitaki, Crimini, Portabello and Button mushrooms in a Rioja wine sauce
Brochetas
- Shrimp Brocheta 19.00
- Lemon-herb marinated
- Beef Brocheta 18.00
- With mushrooms and onions
- Chicken Brocheta 16.00
- With lemon, figs and dates
- Lamb Brochetas 18.00
- Mar y Tierra 19.00
- Shrimp, beef and lamb
- Manchego 8.00
- Famous sheep's milk cheese from La Mancha, Spain
Sides
- Pisto la Mancha 5.00
- Zuccini, onions, eggplant, bell peppers and herbs
- Manchego Mashed Potatoes 5.00
- With roasted garlic
- Fabada 5.00
- An Asturian dish of large white beans with Morcilla and Chorizo
- Grilled Asparagus or Green Bea 5.00
- With olive oil, garlic, lemon and sea salt
Main Course
- Shrimp Azafran 18.00
- With hazelnut brandy and lobster saffron cream sauce
- Sevilla's Dessert Platter 14.00
- Crema catalana, bred pudding, Andalusian apple tart and flan
- Castillian Style Filet Medalli 22.00
- Grilled with Cabrales bleu cheese sauce
- Rioja Short Ribs 19.00
- Braised in Spanish red wine
- Credo Asado 18.00
- Roasted pork tenderloin in a honey port sauce
- Catalan Chicken 16.00
- Braised sweet sherry with figs and raisins
- Fideua Noodles 18.00
- Shrimp, shellfish and meats in a paella pan
- Chilean Sea Bass Cantabrico 26.00
- Sauteed with a creamy garlic thyme sauce, shrimp and clams
- Salmon a la Plancha 21.00
- Tomato, basil, artichoke, and Kalamata olive salsa
- Cardenal Mendoza 19.00
- Spanish brandy and cognacs
Paella
- Meat Paella "Rupestre" 26.00
- Roasted pork tenderloin, grilled sausages, chicken, lamb chop and flat iron steak
- Traditional Paella Valenciana 27.00
- Mussels, clams, calamari, shrimp, scallops, chicken and grilled sausages
- Seafood Paella "Marinera" 28.00
- Salmon, shrimp, scallops, clams, mussels and calamari
- Grilled Vegetable Paella 18.00
- Asparagus, artichokes, bell peppers, eggplant and more seasonal vegetables
- Black Paella en su Tinta 24.00
- Bomba black rice with seafood, drizzled with aioli
- Spicy Paella 24.00
- Spanish Brava sauce on request
Cheese Course
- Manchego 8.00
- Famous sheep's milk cheese from La Mancha, Spain
- Mahon 8.00
- Sharp and firm cow's milk cheese from the Menorca Island in the Mediterranean
- Valdeon Bleu Cheese 8.00
- A rich and creamy cow and goat's milk bleu cheese with intense flavor
- Crottin 8.00
- Moulded, salted, dried and ripened whole goat's milk with a strong and nutty taste
- Cheese Platter 17.00
- Manchego, Mahon, Valdeon and Crottin
Dessert
- Flan Sampler 7.00
- Homemade, original flans made with goat's milk. Sangria flan, Lemon Rosemary flan, and Goat Cheese flan.
- Crema Catalana 6.00
- Chocolate and espresso infused creme with a caramelized crust
- Andalusian Apple Tart 7.00
- Light pastry topped with rum soaked raisins and sliced Granny Smith apples, served warm with a special Apple Brandy sauce
- Bread Pudding Xerez 8.00
- Warm bread pudding with raisins, figs and bananas; topped with a special apple brandy sauce, fresh whipped cream and toasted almonds
- Chocolate Mousse Crepe 8.00
- Served on a bed of Spanish orange liqueur cream
- Chocolate Decadence 9.00
- Flourless chocolate cake with a warm ganache center served with caramel gelato
- Sevilla Sundae 8.00
- Caramel gelato with sangria glaze, fresh apples and strawberries on top
- Any Dessert a la Mode 3.00
- Add ice cream to any dessert.
- Sevilla's Dessert Platter 14.00
- Crema Catalana, bread pudding, Andulsian apple tart and flan
Signature Cocktails Sevilla
Martini Bullring
- Tamarindo Martini 10.00
- Vodka, Cointreau & Tamarindo nectar
- Organic Margarita-tini 12.00
- Casa Noble Organic tequila with Agave syrup
- Caipirinha-tini 10.00
- Leblon cachaca served with fresh muddled lime & mint
- Spanish Key Lime 12.00
- Stoli Vanilla, Licor 43 & Midori with fresh lime & pineapple juice
- Sangratini 10.00
- Sevilla's Signature Sangria Martini, Vodka & white sangria
- Goose's Pear 12.00
- Grey Goose Pear with a hint of apple
- Pamatini 12.00
- Stoli vodka, PAMA pomegranate liqueur, fresh lime juice
- Bellini Martini 12.00
- Sparkling wine, vodka, Licor 43 & peach or blood orange
- Picasso 10.00
- Sevilla's Dirty Martini-Grey Goose vodka with olives & a splash of Clamato
- Dean Martino 12.00
- Grey Goose Vodka served up with Sevilla's own bleu cheese stuffed olive
- Luscious Lemon Drop 10.00
- Stoli vodka with fresh squeezed lemon juice. Add Stoli Raspberry for a delightful Raz-Lemon drop!
Signature Vodka Martinis
- Pina-tina 11.00
- Pineapple infused vodka with star-fruit garnish
- Manxana-Tini 10.00
- Apple infused vodka, dash Midori Pineapple sweet & sour
- Sex on the Peach 11.00
- Pineapple & peach infused vodka with Peach Schnapps
Sangria
- Sangria Royale 0.00
- Red wine and premium liqueurs from Spain-Licor 43 & Gran Torres Orange Liqueur, with fresh cut apples & oranges barrel 69/pitcher 33/pint 9
- Sangria 0.00
- Spain's famous wine cocktail barrel 59/pitcher 28/pint 8
- White Sangria 0.00
- White grapes, a hint of apple and white wine - a South American tradition barrel 59/pitcher 28/pint 8
Deep Spain
- Porron de Garabato 15.00
- Pick up the porron and tilt it so that a stream of wine pours directly into your mouth. Have fun watching your friends master the technique! Keep the Porron 25
Margaritas
- Sangarita 0.00
- Sevilla's Trademark Creation. The perfect union of Sangria & Margarita pitcher 33/pint8
- Sevilla Rita 0.00
- Fresh squeezed lime juice, Cazadores Reposado tequila, Tamarindo nectar pitcher 45/pint 10
- Tamarindo Rita 0.00
- Fresh squeezed lime juice, Cazadores Reposado tequila, Tamarindo nectar pitcher 45/pint 10
Spain Meets the Caribbean
- Blood Orange Caipirinha 0.00
- Hand muddled fresh limes with sugar, Blood Orange & premium Leblon Cachaca pint 11
- Sevilla's Eco Mojito 0.00
- Hand muddled Mint & Pineapple, Organic Crusoe rum, A negative carbon foot print spirit pint 12
- Sevilla Mojito 0.00
- Hand muddled fresh lime, mint & sugar with Bacardi Superior rum. Also available in Raspberry, Pomegranate & Passion Fruit pitcher 42/pint 9
Midnight Mojito
- Flor de Cana 12 yr. Centenario, Nicaragua 12.00
- Loaded with flavors of butter, toffee & baked apple
- Matusalem Gran Reserve, Dominican Republic 10.00
- The "Cognac of Rums"
- Montecristo 12 yr., Guatemala 11.00
- A smooth blend of 12 & 23 yr old rums
- Zaya, Trinidad 12.00
- Rich coconut & butterscotch on the nose
- Any Premium, Barrel Aged Rum 0.00
- With fresh muddled lime, mint and sugar +4
- 10 Cane, Trinidad 9.00
- A luxury rum by the experts at Moet Hennessy
- Brugal Anejo, Dominican Republic 8.00
- Gran Reserva Familiar with a nose rich in caramel & molasses
- Cruxan Single Barrel Estate, St. Croix 10.00
- Another exciting alternative to an after-dinner drink
Flamenco Dinner Show Menu
$47.50
per person. 3-course menu. Price includes a two-part Flamenco Dance performance. Price does not include tax and gratuity. Reservations are required. Payment is required upfront and will be taken during the reservation process. Dinner begins promptly at 7:00 p.m.
First Course
- Ensalada Sevillana 0.00
- Balsamic vinaigrette, goat cheese, tomato and cucumber
Main Course
- Paella Valenciana 0.00
- Famous Spanish dish of mussels, clams, calamari, shrimp, scallops, chicken and grilled Spanish sausages in aromatic Saffron Bomba rice
Dessert
- Crema Catalana 0.00
- Award winning chocolate espresso creme brulee