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 sherry-soused monkfish 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.