Sleek and rather elegant, this Andalucían gastropub features creative twists on classic tapas. The usual tiny casserole of braised oxtail, or rabo de toro, is presented as a pressed cube of braised meat topped with rich beef gravy, carrot cream, and dots of green pea cream. Mini-brochettes of Indian spiced chicken bristle from a Lucite block set on a piece of slate. Expect a more hip crowd than at the usual tapas bar.
- Frommer's Staff