Description
After subpar reviews and sluggish business, this tapas spot reinvented itself by luring notable chef Seamus Mullen (Boqueria) and whitewashing the subterranean space. Yet it still falls short. The innovative sangrias (try the one with lager, triple sec, pear and lemon juice) have followed Mullen here, but Boqueria’s raw passion is absent. Mullen shows flair with selections like smoked sardines that could be mistaken for sushi-grade eel, but most dishes underwhelm. A risotto-style rice required a microscope to find the promised pork belly, and the tiny portions cost big bucks.

Read Randall Lane's full review of Suba