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Photo by Bob Pennell An abstract Don Quixote stands watch over diners at Sevilla's A Taste of Spain restaurant in Phoenix. A savory taste of Old Espana Authentic Spanish fare lures hungry By WENDY SIPOREN PHOENIX -- If the food is half as bold as the yellow and red paint adorning the outside of Sevilla's A Taste of Spain, owners John King and Richard Summers will make their mark on Rogue Valley palates. The restaurant's opening Friday marked the Rogue Valley's official introduction to Spanish cuisine. So move over enchiladas, pad thai and calzone, here come paella, tapas, sangria and empanadias. Even before it opened, those with some previous appreciation for Spanish food have been knocking on doors and calling to find out when they could get a reservation. "Is this going to be a Spanish restaurant? A real Spanish restaurant, not Mexican?" questioned one incredulous passerby. Summers says this is a regular occurrence. "We know there is a market that is dying to have Spanish food again," he said. While King is no stranger to Mexican food -- his family opened Loli's in 1979 -- his heritage is in Spain. He was born and raised in Madrid before moving at age 16 to the Rogue Valley. Here, he worked in the family business until 1992. Since then he's been a waiter and a manager at the McCully House Inn, Streams and Genessee Place. At Loli's he met Richard Summers and the two have called each other brother ever since. "Instantly from the day we met we became best friends," said Summers. The dream of opening a restaurant together has been brewing for many years, they say. So while they worked other jobs -- Summers has been the general sales manager at Lithia Toyota for 12 years -- they saved money to purchase the Phoenix property and transform it into Sevilla's. "One day it just hit me that I should get back to my heritage," said King. So he called his grandmother to coax some recipes from her and began cooking. "The recipes are old Spain from the '30s and '40s," he said. Sevilla's will specialize in paella -- a typical spanish dish of saffron rice baked with vegetables, seafood and/or meat. The dish is served family style and is priced at $15.95 to $21.95 per person. Also prominent on the menu will be nine different tapas, a variety of small plates or finger food commonly found in bars in Spain. These include the Spanish tortilla, actually a potato and onion quiche, steamed clams in garlic, parsley and wine, and empanadias, a pastry filled with tomato, onion and tuna. The tapas menu ranges in price from $4.95 to $8.95. Also on the opening menu are a variety of salads, soups, chicken, pork and leg of lamb, with main dish prices from $13.95 to $17.95. They will also serve a variety of Spanish wines and a full bar. Once established, Summers will become a silent partner and King will move from the kitchen to the dining room. With no direct competition, King and Summers hope to draw from all around Southern Oregon, particularly from Ashland's tourists and those looking for something unique. "If they want that (Spanish food) they have to come here," said King. But Spanish dining is more than just food, King explains. "To appreciate this cuisine, you almost have to live the culture," he said. That culture is one that takes its dining seriously enough to slow down and enjoy a long meal with family and friends. "That's what we want people to experience here," said Summers. "To allow people to come in and relax and enjoy Spain." Today's Business Index Mail Tribune Copyright � The Mail Tribune 1999, Medford, Oregon USA