We’ve long enjoyed this spot for nighttime tapas, but a lineup of bocadillos—filled with say, fried egg, jamón serrano, and garlic chips—has us grabbing a seat at lunch. At dinner, reach for Spanish meat and cheese arrays, gooseneck barnacles, and chicken and ham croquetas. Among the entrées, suckling pig is still a showstopper—crisp-skinned and spoon-tender. Moderate.
Also great: Crab cocktail; shrimp with garlic; braised chicken with white wine; mushrooms with shaved foie gras; churros.