Written By V. Sheree

In a league of its own, the restaurant rare certainly lives up to its name.  When the restaurant was first described to me, there was something intriguing about the words soul food and tapas mentioned in the same sentence.  I am very familiar with and a fan of Spanish tapas - cuisine served in smaller portions - but soul food tapas was a culinary experience I was truly looking forward to.

As we approached the entrance, we were greeted by a well groomed host.  Once inside, the experience began in earnest.  Funk, house and soul played on the turntables and the music and a glass of wine from the bar was just what we needed to relax and unwind on a Friday night.

rare is the brainchild of CEO Lorenzo Wyche, Jr. a native of New York. Open for just under a year, Wythe wanted to offer an experience that would take soul food to the next level.  As the first of its kind, RARE's soulful atmosphere mixed with Wyche's vision of culinary excellence continues to contradict negative stereotypes about Black-owned restaurants.

The dining area oozes with an ambiance reminiscent of the popular Sex and the City series.  Guests sit on comfortable lounge couches and are served by the handsomely attired and mostly black, male staff with silver plated trays.

The menu itself makes you feel like a kid in a candy store and lives up to Executive Chef, Anthony Sanders' promise that "no matter where you come from, there is something on the menu you will like."

The three tapas limit per person on Friday and Saturday helps make choosing from the menu a little easier.  I narrowed my choices down to the South African Piri Piri Roasted Pork, Forever Braised Barbeque Baby Back Ribs with a Bitter Greens Salad.  A few additional menu selections left for my next visits include:

• Bermuda Grilled Chicken
• Moroccan Style Mussels
• Jerk Spiced Tilapia
• Collard Greens Pot Stickers
• Old School Shrimp and Grits

The Bitter Greens Salad was the first tapa served.  Garnished with Granny Smith apples and candied pecans, the Frisee with the Honey Cider Vinegette was simply awesome.  Next was the South African Piri Piri Roasted Pork which just fell apart when my fork touched it. The mango sauce with a hint of ginger created an unforgettable experience that still lingers.  Finally the Forever Braised Barbeque Baby Back Ribs came out steaming with flavor.  The presentation itself deserves to be admired but the taste experience is one that should not be missed... um, um good.

The secret of rare's success?  Executive Chef Sanders reveals that it is "complex simplicity.  Taking simple ingredients and making complex flavors."