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Northern Spanish fare is the focus of this brick-lined East Village taverna, named after the regional name for Basque country. Sink into a plush red banquette and nibble on pintxos (tapas)—such as crispy patatas bravas, grilled octopus and roasted duck meatballs—or the seafood paella for two. On Tuesday nights, internationals fill the space to swig sangria and dance to the live rumba and flamenco bands.