Description
The chef behind this lively Catalonian spot logged cooking time in Spain, and it shows. Exemplary tapas include blistered Padrón peppers and fantastic patatas bravas—fried potatoes with a searing garlic-and-smoked-paprika aioli. The dimly lit dining room is the place to explore more involved dishes, like aged hanger steak with ratatouille and horseradish sauce. Retire to the marble bar after dinner to try your hand at the porron, a wine decanter with a narrow spout that dispenses vino directly into the mouth.