Best Spanish Restaurant - 2006
Tasty tapas, an award-winning paella, an affordable wine list, the use of many homemade and imported ingredients and unparalleled European hospitality from the Spanish chef and owner make this the best in town. Homemade ingredients include a delicious, soft cow's-milk cheese, sweet quince jelly and a wonderful chorizo. From Spain they import the rice, white asparagus, Serrano ham, all their cheeses, anchovies, olives, oil and sardines, among other things. And if you like what you taste, load up: They sell 'em all by the pound. Live music on weekends and a nice outdoor dining area add to the delightful atmosphere. The gambas al ajillo and empanadas are among the best hot tapas, while the pate de salmon and queso de burgos are the best of the cold offerings. The restaurant's pera rioja, a pear soaked in Rioja wine, is legendary.