If you peek into the Iberian Pig from the outside, it immediately looks very European with its soft lighting and cozy space. As its name indicates, this tapas-style Spanish restaurant focuses on all things pork, so vegetarians should go elsewhere. To start, order a charcuteria, where you'll choose your favorite kind of ham or sausage. You can pair it with a queso if you so desire, as the Iberian Pig features an assortment of goat's milk and sheep's milk cheeses. Most of the tapas contain pork in some form; a few of note are the B.W.D. (bacon-wrapped dates stuffed with Manchego cheese and walnuts), tocino (slow-braised pork belly with chickpeas and red pearl onion), and albondigas (wild boar sausage meatballs filled with piquillo peppers, Macedonian dates, and roasted tomatoes). The flatbreads are delicious and come in three varieties: mushroom, carne de cerdo (braised pork shoulder), and meat (Serrano ham and chorizo). Entrées aren't restricted to pig parts as the main attraction: There's a juicy burger (with bacon-onion relish), slow-roasted goat with chittara pasta tossed in a carbonara sauce (with Benton's bacon and fresh cream), and eggplant rellenas. In true Spanish fashion, the dessert list consists of churros (a cinnamon-and-powdered sugar stick of fried dough with a chili-infused chocolate sauce), Copa Catalan (brûléed espresso custard with fresh berries), and three types of gelato (pistachio, fig and sherry, and dulce de leche). There's an extensive cocktail menu, and the wine list, primarily full of Spanish vinos, is respectable. There's also the house sangria, by the glass or the liter. It's made with fresh muddled fruit and you'd be wise to try it.