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The kitchen butchers whole animals in-house, which tells you something about how seriously this compact Spanish tapas bar on Irving Place takes its sourcing. Dishes arrive in a sensible order, not all at once, and they're sized to actually eat rather than admire. A Michelin star and a New York Times top-100 nod haven't made it precious. Order widely, resist keeping track, and plan to wish everything were slightly larger.
The awards strongest first
- Michelin Guide 1 Star
- AAA Three Diamonds
- The New York Times 2015 · 3 stars · Restaurant Review
- The New York Times #40 · The 100 Best Restaurants in New York City
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Fideos
“golden fideos (skinny noodles) with tips crisped under the broiler, over cockles and chorizo”
The New York Times, 2026 -
Patatas bravas
“an oozy duck egg trickling down into patatas bravas and shavings of cured tuna”
The New York Times, 2026 -
Scrambled eggs with uni
“Scrambled eggs with uni is a must”
Michelin Guide -
Confit goat
“confit goat will make you question why you don’t see more of it on other menus”
Michelin Guide
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