An intimate new spot designed for meaningful connections is set to open just in time for Valentine’s Day.
Bodega by Ox debuts this Feb. 13 and Feb. 14 at 328 N. Tower Ave. in Centralia. Bodega offers a taste of authentic Spanish cuisine ahead of the opening of its flagship restaurant: Ox Centralia.
“Bodega happened unexpectedly. Some of our friends, they had a wine bar in front of us. They were like, ‘We’re leaving, we’re going somewhere else, maybe you want to do something here?’” owner Samuel Cots told What Now Seattle.
He continued, “I started to think about it and remembered a concept I did in Spain that would be great because I have a kitchen 300 feet away from Bodega.”
Before Bodega, which doesn’t have an in-house kitchen, Cots ran Ox Centralia as a pop-up catering space at 450 N. Tower Ave., where the flagship restaurant will eventually open.
“It’s a small, step-by-step process where people can start knowing us. Opening a full-service Spanish restaurant right away, especially here in Centralia, can be challenging,” he said. “Bodega will be doing tapas and specials, trying to get people to try new things.
The 250-square-foot space comfortably seats up to 24 guests inside, with room for 10 more in the outdoor area. Guests can enjoy high-end Spanish wines and the tapas over a two-hour experience.
“The experience of tapas is not to eat, get the check, and leave. It’s a sit-down, relax. When you’re done, we’ll bring more. It’ll be a whole experience; you don’t have to rush. You can have meaningful conversations with your friends, family, or partner,” Cots said.
He continued, “For us in Spain, eating is a social thing. We go not because we have to eat, but because we want to be with people. We want to bring that mentality to Bodega.”
The tapas will highlight flavors from across Spain, with options including Jamón, a classic Spanish ham served on crostini with olive oil; Spanish cheeses; Bravas, a crispy potato dish; and, down the line, introductions like octopus and rabbit.
“We’re bringing basic tapas that can be heated. We’ll do small plates. Everything is around six ounces, so you can order three or four different tapas and get some bread,” he said.
Gluten-free options will be available, featuring Spanish-style bread from a local bakery, along with vegan selections.
Bodega’s wine offerings will introduce guests to Spanish grapes, featuring five white wines, five red wines, a rosé, and Catalan Cava, similar to champagne, as well as Vermouth. Some selections include Txakoli, Palomino Fino, Godello and Tempranillo.
Bodega plans to be open Wednesday through Saturday from 3 p.m. to 10 p.m., available by reservation or walk-in. Once Ox Centralia opens, Cots plans to shift the hours to offer only late-night tapas and wine.
“When Ox will be open, Bodega will be closed, and vice versa, so we don’t step on each other. Depending on how busy we are, then maybe we’ll have to open all at once,” he said.
Ox Centralia is still in development, but it will feature four distinct sections, each decorated to match its concept.
“All these places will invite you to different parts of Spain. You go inside, and the servers will guide you, depending on where you’re sitting, what type of experience you can have. One of them, we’re aiming to do a speakeasy,” Cots said. “The idea is, you could come four times a week and have a different experience.”
In the meantime, Cots is excited to welcome guests to Bodega.
“I feel like we’re lucky to receive support from people. On Friday and Saturday, I’m just waiting to see their faces and see their reactions to the food. That, for me, is the most exciting part,” he said.
Check out the Ox Centralia website and follow along on Instagram and Facebook for updates on both openings.
