Chef Gabriel Moya paid his dues at Anella before the owners gave him his own stage at this Latin American–inflected tapas restaurant. The Puerto Rico–born chef dishes out composed shareable plates, like braised veal tongue with tomatillo salsa, crema fresca and pickled mustard seeds; bacalao mousse with potato, plantain chips and pimentón; and a watermelon consommé with coppa, cherry tomatoes, queso fresco and sherry vinegar. To drink, find a wine list focused on sustainable and organic wines, as well as pisco-based cocktails.
92 Calyer St
|Cross street:||between Franklin and West Sts|
|Opening hours:||Mon, Wed, Thu, Sun 6–11pm; Fri, Sat 6pm–midnight|
|Transport:||Subway: G to Nassau Ave|
|Price:||Average price $14. Cash only|