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Bilbao bills itself as a Spanish restaurant and Tapas bar, yet it also has Peruvian specialties on its menu, dishes such as ceviche and Pariguela, a seafood stew. On the more classic Spanish preparations, Bilbao serves several variations of paella, meats cooked a la plancha, on a flat-top grill. Reading the list of hot and cold tapas is like taking an armchair journey to Madrid, though Northwest ingredients are nicely showcased. Manila clams are bathed in a verde sauce. Penn Cove mussels are simmered in garlicky marinara. There's also fried goat cheese, buttery shrimp, grilled seafood skewers, and lamb chops, along with blood sausage and braised oxtail. Diners can let the kitchen do the choosing if they order the combination plate. Happy Hour is from 3 to 6 p.m. weekdays.