• Thirsty Bear tapas plate
  • Thirsty Bear tapas plate
  • Thirsty Bear tapas plate
  • Thirsty Bear tapas plate
  • Thirsty Bear tapas plate

"A Contemporary, seasonal approach to Traditional Spanish Tapas & Paellas!"

Our Philosophy

  • Use local seasonal products
  • Use sustainably harvested seafoods and responsibly stewarded meats
  • Rethink traditional Spanish tapas into a contemporary California context

The menu at ThirstyBear presents a contemporary and seasonal approach to traditional Spanish tapas. If you come into ThirstyBear on a regular basis, you’ve probably noticed that we change the menu frequently. This is because we utilize local and organic products as much as possible and try to minimize our carbon footprint by working with local farms and purveyors. By working with products that are in season, we are able to use ingredients at the peak of their flavor. However, starting with great product isn’t enough. We strive for a balance of textures, flavors and often a juxtaposition of temperature to create a greater impact than the ingredients would have individually. At ThirstyBear, we like to make food that tastes good, looks beautiful and is prepared responsibly.

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Recipe :: Salbitxada Sauce

Cook Time: n/a
Serves: Yields 2 cups

3 tbsp. Toasted sliced almonds
8 ea. Garlic cloves
1/4 tsp. Pimenton picante
1/4 tsp. Paprika
2/3 cup. Whole peeled tomato
4 tsp. Parsley
4 tsp. Red wine vinegar
2 tbsp. Tomato paste
2/3 cup. Olive oil
Salt & Pepper to taste

In a blender, chop almond, garlic, and spices together until finely minced. Add tomato, tomato paste, parsley and vinegar and puree. With blender on, slowly add oil to emulsify. Season with salt and pepper.

Salbitxada (pronounced sahl-bee-cha-dah) is a romesco-style sauce traditionally served in Catalan in the spring with grilled calçots, tender green onions. It is great with any grilled vegetable, fish or chicken.