Jose Garces has done an excellent job of capturing the Spanish tapas experience at Amada. There are cured meats and sliced cheeses; classic tapas like garlic shrimp and ham croquetas; nine different vegetarian tapas like Hen-of-the-Woods mushrooms, asparagus with thyme and roast peppers with eggplant; and meats and fish, like lamb chops, chipirones and king salmon grilled à la plancha. Larger plates, intended for the entire table to share, include paella with lobster or suckling pig. There is a short list of Spanish wines, cavas and sherries, and the cocktails, like the Tie Me Up, Tie Me Down (a lemon rosemary martini) are all named after the films of director Pedro Almodovar.