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About La Bombas

The restaurant is run by Zachary Logue. He is the owner and can be found working or walking around the restaurant most nights. On the nights he is not in the restaurant he is spending time with his family. Since the restaurant opened Zach has employed his family as well as other people. Though he started the restaurant by himself he has seen it grow and still likes to keep an active role.

At this restaurant, we want to give everyone the experience of going to Spain and having tapas in Spain but more affordable. We serve our dishes as they do in tapas restaurants. With this, our menus are going to be in both English and Spanish. The items on the menu are going to be traditional tapas items. The desserts will be Spanish sweets and will be served so that they can be shared between the whole table. The kitchen can be seen from most tables allowing you to see your food be prepared.

We source our meat from the local butcher. The main one we use is Ted Butcherblock. Though when we can not get certain meat because they have run out, we use Burbage Meats. The fruits, vegetables, cheese, and honey we get from local farmer’s markets. We rotate through the different farmer’s markets to ensure that the food is fresh. The menu will change based on what the different markets have in stock and the season. Any food that can not be sourced locally but is still traditional for tapas will be sourced from Spain.

  1. Serving traditional Spanish Tapas since 2015
  2. Family Friendly
  3. Supporting local butchers and farmers