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In a rustic setting evoking an old European tavern, co-owners Kanarova and Kobrin offer a variety of tapas plates, along with meat and cheese "boards." You'll find hand-carved Spanish serrano ham as well as house-made duck rillettes and aged prosciutto from Parma. Among imported Spanish, French and Italian cheeses: Manchego, d'Affinois and Tallegio. Chef Dereck Linker's small plate selections include patatas bravas, short ribs, bacon "pinchos" and fried marcona almonds with sea salt.