I am consistently amazed by how Detroit area restaurants insist on ""dumbing down"" international cuisine rather than educating local residents on how food is cooked in other parts of the world. (A certain Thai place with breakfast potatoes in its curry comes to mind.)\r
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Sangria is no different. While there are some poorly executed renditions of actual Spanish tapas on the menu, the vast majority of the dishes seem to have been Michiganderized -- for the worse. Common staples of tapas establishments (e.g., serrano ham, manchego cheese, etc.) are nowhere to be found on the menu.\r
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I think Sangria ought to break from the mold and cook Spanish food the way it was intended to be cooked -- by copying recipes from a Penelope Casas cookbook, this restaurant would be ""kilometros"" ahead of where it stands today.\r
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Pros: it's two blocks from my apartment
Cons: face it -- the Michi-Spanish food just doesn't cut it
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