High vaulted ceilings yet dark and intimate: the atmosphere is nothing like the subterranean taverns of Spain. The food is reminiscent of the tapas of Barcelona, though with an exaltation for finer ingredients. Olive oil coated bread is a simple luxury, either with cheese, tomatoes or Iberian ham. The broccolini is sits in a nutty garlic paste with some deep fried garlic chips to match. The paella, the cheap peasantly meal of the plebs, is glorified with truffles and tiny zucchini flowers. It is a visual masterpiece, like a garden in a skillet. The rice is chewy without sticking to each other; some are burnt to the pan. It’s just a little steep in price.
JAMON SERRANO 24 Month Salt-Cured Jamon Serrano $12
PAN CON TOMATE House Baked Bread + Fresh Tomato + Olive Oil $4
QUINCE JAM + SOURDOUGH BREAD + 12 MONTH D.O. MANCHEGO Well known shee’s milk cheese produced from La Mancha Region. Nutty, sweet and tangy flavour with a firm to hard texture $9
BROCCOLINI CON AJO BLANCO Y AJO FRITO Broccolini + Almond Garlic Gazpacho + Garlic Chips $8
PAELLA de VERDURAS DE TEMPORADA Zucchini, black truffle, mushroom $45