Located just out of range of the chaos of one of the busiest streets in Philadelphia, Mallorca restaurant on South Street provides authentic Spanish and Portuguese cuisine with friendly service and reasonable prices, which might seem surprising given the restaurant's elegant decor.
Upon entering the restaurant, we were immediately seated at a table near the sidewalk in the restaurant's patio. My contact for the evening, Manuel Cardoso, was obviously one of the head men of the restaurant, but we soon learned he did just about everything -- he works as a waiter and chef as well -- all with a big smile on his face.
My guest and I ordered Mallorca's famous homemade sangria, which came in a big pitcher and was ladled into our glasses. Mallorca specializes in a number of European and South American wines and liquors -- all of which are ordered by the bottle.
We were then treated to an appetizer sampler platter, which Manuel had prepared just for us.
My guest said that the mushrooms stuffed with crab meat ($7.95) were a "sleigh ride for the mouth" as well as the peppers stuffed with crab and shrimp. I preferred the garlic shrimp ($9.95) and chipirones ($7.95), which were baby stuffed squid in a spicy garlic sauce.
The entrees were even more impressive, cooked to perfection with colorful presentation.
My guest ordered a filet of talapia special, which came in a distinct apple champagne sauce topped with grilled shrimp. I ordered the twin lobster tails in a salsa blanca, a white cream sauce that perfectly complemented the succulent lobster. The main courses came with saffron rice, mixed vegetables and Spanish-style potato chips.
While our entrees bordered $27, those were the most expensive on the menu. Many of the dinners, including all types of meat and seafood dishes, ranged from $17 to $24.
The reasonable prices were a consistent theme, as Mallorca provides the quality of an upscale restaurant without putting too much strain on its patrons' wallets.
"People can be afraid over the tablecloths ... they see [the waiters] are all dressed in tuxedos, they think it's too expensive," Manuel said. "But it isn't, this is just our style, it's European style."
With all that food, it seemed impossible that we had room for dessert. But with the first bite of the cinnamon-flavored cheesecake in berry sauce and the flan, a Spanish custard pudding, our appetites were renewed.
Mallorca provides live flamenco dancing and music once a month, and Manuel organizes Spanish classes in the back room for children from schools in New Jersey, Delaware and Philadelphia.
And with all that activity going on at Mallorca, it's amazing that he still has time to say to each table, "buen provecho" -- "have a good meal."
