We’ve tried a number of Spanish newcomers, from luxe to casual. So what keeps us craving this seven-year-old tapas spot? Consistency and deliciousness—the boozy “slushitos” and plancha-grilled calamari are as tasty today as they were during week one. Chef Rufino Bautista faultlessly executes the classics. We feasted on toasts with foie gras scrambled eggs and truffle butter, salt-cod crudo, and sweet Galician-style scallops and trumpet mushrooms. Both the lengthy cocktail list and the desserts are worth exploring—or you can combine the best of both worlds with a sherry float. Moderate.
Also great: Ham or Shrimp croquetas; pork-belly bocadillo; spice-grilled chicken with slaw and rice; Adonis cocktail, with Oloroso sherry and vermouth; churros.