January 21, 2014

Ole Olea Tapas & Wine now open in Apex

A restaurant time-share brings Spanish cuisine on weekend evenings to Apex’s Town Side Cafe.

Delmis Santos-Kohler has entered into a restaurant time-share partnership with Town Side Cafe owner Tom Laskowski to open Ole Olea Tapas in the shared space in a retail strip tucked into the Scotts Mill residential community in Apex. Laskowski’s coffee shop will continue to operate in the mornings, with Santos-Kohler taking over the restaurant to showcase the cuisine of her Spanish forbears in the lunch and dinner hours.

“I was born in Puerto Rico, but my grandparents were Spanish,” says Santos-Kohler. “I’m making the real authentic Spanish food, like caldo gallego (a Galician chicken stew with white beans, chorizo, ham and cabbage).”

Tapas are the focus of the dinner menu, currently offered Friday and Saturday evenings only with plans to expand to other nights in the coming weeks. Entree options run to the likes of Cornish hen stuffed with roasted vegetables, and paella is available by advance order.

Regularly scheduled live entertainment (typically Spanish guitar and flamenco) add to the weekend night enticement.

Lunch, offered Tuesday-Friday, features an assortment of soups (caldo gallego, pumpkin and garlic, and an Andalusian style gazpacho), sandwiches and salads. Sunday brunch, served from 10 a.m. to 2 p.m., includes a varied offering ranging from omelet to serrano ham and manchego cheese platter to bacalao-stuffed eggplant with red pepper dip.

Ole Olea Tapas & Wine (1500 Town Side Drive; 919-267-6028) doesn’t have a website yet. Until they do, find information about menu specials and entertainment schedule at the Town Side Cafe Facebook page:

Greg Cox is the N&O’s restaurant critic. He also reports restaurant news. Reach him at And tune in at 11 a.m. Saturdays on WPTF for “Dining Out with Greg Cox.”

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This blog's focus is all things food in the Triangle: where to dine, where to shop, what to eat, what to cook. Food writer Andrea Weigl maintains this blog.

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