The Charolais establishment began as a wine bar, and the cellar contains more than 400 choices. You can enjoy a glass of wine with a wide variety of creative tapas in a contemporary bar, or in the more sedate restaurant. The owner is a big fan of Spanish red wines, so the menu tends to emphasize dishes best consumed with tintos. House specialties are baby lamb chops and duck breast with mushrooms and port wine sauce. Note that there are separate entrances for the bar and the restaurant.