Tapas are on the menu at this casual, lively restaurant and bar, which focuses on simple, fresh ingredients, some flown in from Spain. Try the sizzling chili shrimp, fried goat cheese with honey, stuffed piquillo peppers, marinated grilled octopus, and jamon Serrano with Tete de Moine cheese. The American chef learned the art of tapeo as a young man in Spain, and his pastry-chef wife learned her art at her French grandmother's knee. The desserts are a knockout,
especially the cheesecake and crème brûlée.