Bocadillos

Bocadillos Review

The name means "sandwiches," but that's only half the story here. You'll find 13 bocadillos at lunchtime: plump rolls filled with everything from serrano ham to Catalan sausage with arugula to a memorable lamb burger. But at night chef-owner Gerald Hirigoyen, who also owns the high-profile Piperade, focuses on tapas, offering some two dozen choices, including a savory octopus carpaccio, an equally superb pig's trotters with herbs, and patatas bravas (potatoes) with romesco sauce (a thick combination of red pepper, tomato, almonds, and garlic). His wine list is well matched to the food. A youngish crowd typically piles into the modern, red-brick-wall dining space, so be prepared to wait for a seat. A large communal table is a good perch for singles. If you're in the neighborhood at breakfast time, there is plenty here to keep you happy, including a scrambled-eggs-and-cheese bocadillo or house-made chorizo and eggs.