Wood-fired cooking, as seen at hot spots Tertulia and Mas (la grillade), is having a big moment: This Spanish market-style restaurant brings three more tinder-fueled ovens to Williamsburg, less than a block from Isa's own flaming hearth. Chef Peru Almandoz, a native of San Sebastian, Spain, works two wood-fired ovens in the open kitchen, while Johnny Peralta (Balthazar) uses one to roast his loaves in the downstairs bakery. Diners can perch at zinc-topped bars and choose from pintxos—Basque tapas, like croquettas and Padrón peppers—or settle into a communal wood table for large-format Northern Spanish fare, including suckling pig and a two-pound grilled rib eye called chuleton. To drink, choose from biodynamic and organic Spanish wines, hard apple cider and creative cocktails, like the Urumea (rum, Averna Amaro, clove syrup, lime juice) and the Duke (cognac, Carpano Antica, dry vermouth, served over an Earl Grey ice sphere). In a few weeks, a market, inspired by the retail-restaurant hybrids of Spain, will open in the back of the 80-seat space to sell charcuterie, cheeses, oils, homemade breads and churros with hot cocoa made with grated chocolate, milk and cream.