One thing I can say about Coconut Grove is that it's a neighborhood full of surprises. Walking down Main Highway, we saw the small Spanish restaurant. It was early still, and a bit empty, so we debated whether it would make for a good dinner. After a few looks around--everything else was full--we settled for La Gamba. We sat down on the high tables and chairs they have outside, next to the bustling Main Hwy and were gladly greeting by servers who immediately served olives on the house. We flew through two servings of olives and a basket of bread with a side of balsamic and olive oil (I was in love with the restaurant already) when we decided on a pitcher of Sangria and two appetizers: Carpaccio de Pulpo con Aioli a la Paprika (octopus carpaccio with paprika aioli) and Mejillones al Vapor con Salsa de Vino Blanco (steamed mussels with white wine sauce). The service was a little slow, but once the sangria came out, the waiters and the kitchen seemed to have gotten into gear. The sangria tasted good, but was a little too watery for my taste. Our server then brought out the octopus carpaccio.
It was a small dish, and when you first put it in your mouth, the flavor is minimal. But once it starts to move around and begins mingling with your taste buds it's an explosion of savors. The one that stands out the most is paprika, which mixed in with the rest of the spices, leaves a tingling sensation. Next arrived the mussels. This dish was larger, with the bottom third of the mussels submerged in the white wine sauce. I enjoyed it; however, much like the sangria, I prefer stronger, more distinct flavors. After another basket of bread and a good look over the menu, we settled on two last dishes: Navajas de Almeja (razor clams) and Gambas al Ajillo (grilled prawns with garlic and parsley). The clams were delicious, flavorful, marinated in a myriad of seasonings with a limey hint at first that turned from one savor to another. As we finished the clams, it (unfortunately) began to rain. We ran into the small locale that is the restaurant with glasses of sangria in our hands to wait for our last dish: the gambas. They were exquisite. Six large shrimp (or "langostines" in Spanish) come next to a small, decorative serving of salad with a spectacular dressing. Needless to say, if you like garlic shrimp, the gambas are a must.
