Chef José Andres was one of the first to capitalize on the tapas concept in the United States (at the Washington, DC, version of Jaleo), and small plates are the highlights of the menu here, too. With choices such as jamon iberico (Spanish ham) and gambas al ajillo (shrimp in oil), you haven't thoroughly explored the menu until there are stacks of plates on your table. Another highlight: paellas, in at least seven varieties. Bring a sense of humor to the main dining room, as some tables are fashioned out of foosball tables that still function perfectly (balls available upon request). For a more formal and intimate experience, try dining in the private room—an intimate, prix-fixe experience with seats that overlook a separate kitchen.