I’M not proud to admit it but until I spoke to 2Taps owner Jarron O’Neill Watson and subsequently visited his tapas bar at the weekend, I had always believed it to be a plastic tapas type-of-place which was more adept at rinsing the Cathedral Quarter crowd than providing good authentic Spanish food.
However, as it transpires, I couldn’t have been more wrong – authenticity runs through every facet of the place from the food and Iberian décor to the knowledge and dedication of its staff.
“My mum and stepdad, Sidney and Brenda, really loved the Spanish culture and the importance they placed on food,” explains Jarron, who runs the business alongside his sister Victoria.
“Particularly tapas, which centres around sharing and socialising with friends and family - that was what they wanted to bring to Belfast because small plates really bring people together.”
That social element hits you almost immediately when you visit 2taps. From the moment I sat down I could hear various chatter along the lines of “taste this” and “what do you think of that?” whilst bowls and dishes were passed across the tables.
“Whenever we moved into the Cathedral Quarter in 2005 it was a real risk.
“Our entire family had to get involved with the restaurant, when it opened my sisters were at tech and I was still at school and we, along with my stepbrother Ryan and even my nanny Lesley, were all brought in to help.
“And there were times when it was difficult, but I think having that family unit was really important.
“Now over the last 10 years or so Cathedral Quarter has come alive and created this culture where [enjoying] small plates, cocktails, wine and sangria really works.”
Truer words have never been spoken. When we arrived at 2taps on Saturday night it was packed with people of all ages from couples and large family parties to groups like my three friends and I who were enjoying a girls’ night out.
Thankfully, when it comes to food, we are all fairly similar and live by one of my favourite maxims - ‘go big or go home’ – so we did indeed decide to go big.
“We’ve actually just revamped our kitchen and are focusing on a more streamlined menu that centres around fresh, local ingredients which will change seasonally three times a year.
“This allows us to keep up with trends while continuing to offer beloved classics.”
The menu is simple but expansive offering more than 20 different small plates. As Jarron says, the classics are all there - patatas bravas, prawn pil-pil, calamari, chorizo cooked in red wine but there are also less adventurous choices like chicken supreme (always a safe shout).
After much deliberation, we managed to narrow it down (slightly) to nine plates.
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Starting off strong with the chicken wings smothered in nduja hot honey – these were something else – sweet, sticky but crispy with a little heat.
The meatballs came in a rich tomato sauce, as did the customary spicy patatas bravas and the chargrilled corn which was drowning in adobo (chipotle) mayo - which I would’ve happily taken into with a spoon.
The chorizo, coated in a red wine glaze was addictive and the asparagus, tender stem broccoli and olive packed house salad were welcome bursts of crunchy, zesty freshness amongst the meat-heavy richness.
That said, the duck with blackberries and prune puree was a seasonal delight – my only complaint being that the skin could’ve been crispier.
However, the scallops, accompanied by whipped young buck, feuille de brick and walnuts were a favourite of mine. The creamy, salty young buck coupled with the sweet juiciness of the perfectly cooked scallops were unlike anything I’ve tried before – delicious.
But don’t just take my word for it, Welsh actor turned Hollywood star, Luke Evans, seemingly had a similar experience.
“Luke Evans came in on St Patrick’s Day,” Jarron reveals.
“He just came in through the front door and walked up to the till where I was ringing something in and I didn’t even notice it was him, so I just said ‘just hold on two seconds and I’ll be right with you’ – when I realised, I was so scundered.
“But he was so cool about it, and we gave him his space and let him have his lunch, which he said he loved and then I asked him for a quick picture, and he was so lovely.
“It’s really nice for us to have people like that coming in and enjoying the food.”
Additionally, 2taps has received a number of awards and accolades over the last few years, which include being shortlisted for best eatery/restaurant award at the Belfast Chamber Awards 2024 and their own Michelle Dela Cruz being crowned winner of the 2024 Ireland’s Next Top Chef competition.
“We’re thrilled that Michelle won Ireland’s Next Top Chef – it’s a testament to our team’s talent and hard work.”
The staff’s commitment to stellar customer service was also showcased when the restaurant took part in Channel 4′s Come Dine with Me: The Professionals last year.
“Doing Come Dine with Me was such great craic,” Jarron enthuses.
“It was quite nerve-wracking and a lot of pressure but it was such an amazing opportunity to see and experience more of Belfast’s food scene, which has just gotten better and better over the last couple of years.”
He hopes 2taps’ participation in this year’s Belfast Restaurant Week will help further highlight and celebrate the city’s vibrant food and drink scene.
“Belfast Restaurant Week this year isn’t just about the food. They’re doing so much across the board,” he explains.
“We want to make dining out accessible during the week and to families with young children so one of the promotions we’ll be running until Friday is ‘kids eat free’ and we’ve got a £50 sharing platter as well.
“Events like this are so important for keeping the hospitality sector thriving and we need more of these across the city and beyond.”
2Taps Winebar, Cotton Court, 30-42 Waring Street, Belfast, BT1 2ED, 028 9031 1414, 2taps-winebar.com
Belfast Restaurant Week runs until Sunday October 13
