The urbane 1930s decor makes this South End Spanish restaurant feel high-class, but the tapas plates and easy-to-share raciones (entrées) make dining here an entirely casual experience. A selection of traditional tapas, such as blistered padron peppers and sizzling shrimp in garlic and oil, can easily fill up two people when coupled with entrées like paella or the grilled rib eye. Adventurous diners might go for the whole roasted suckling pig head instead. Look for a seat on the couches in the back lounge for a more social dining experience. A semiprivate dining area in the front is candlelighted and more intimate.
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