The name of this polished palace means "stadium," and its gorgeously baroque interior, which surrounds a high-wire open kitchen, makes a perfect stage for energetic and flavorful new uses of top-notch ingredients. The menu, developed by chef Haidar Karoum and owner Mark Kuller during research jaunts through Spain, is a master class in tapas, with smoky grilled scallions punched up by garlicky romesco sauce and tortilla Espanola smoother than any served in Barcelona. The bar menu is equally inventive, though watch out for smaller-than-normal wine pours. Try a "slushito" to get a delightful alcoholic twist on the beloved Slurpee. For dessert, don't miss the sweet-and-salty manchego cheesecake with pistachio granola.