Tapas, Part 4

Suba Tapas Bar, Harrisburg

After prevailing through the strains of being what seemed like the first and only aspiring American female chef to hit Spain in the 1980s, Qui Qui Musarra brought her talents back to the midstate. With 10 years of living in Spain and studying their culinary culture, she was persuaded to open a tapas restaurant, which was the birth of Suba nearly eight years ago.

Musarra explains that Suba’s 28 choices of tapas aim to be as reflective of Spain’s offerings as possible. Seafood, artisan meats and cheeses are dominant on the menu. She believes that is what helps Suba stand out from the other tapas restaurants in the area, and she feels that the concept of sharing translates across the board.

“I think the whole idea of having small plates and sharing them is what they stand for,” says Musarra. “Instead of people being relegated to one large dish that is just theirs, it gives an opportunity to graze. There are lots of flavors and small bites, and usually the chefs are able to do things that look somewhat interesting because they come out looking like a little gem.”