Chef Michael Smith took over the former art gallery adjacent to his namesake restaurant and, with imaginative assistance from designer Eric Negrete, turned it into a sexy tapas temple. The cuisine is predominantly Spanish, with such unexpected dishes as pig ear salad, braised pork cheeks and roasted baby goat. For casual, European-style dining, customers can sip wine and nibble on grilled bread with a creamy house-made ricotta spread or a sliced fresh orange salad, lingering for a sophisticated evening or dashing in late for an après-theater supper. — Charles Ferruzza
Price: $-$$
Payment Type: All Major Credit Cards, cash
Parking: Lot Available
Reservations: Accepted, Recommended for Large Parties, Not Necessary
Attire: Casual.
Entertainment: No.
Extra Info: Noise Level: Moderate
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Very disappointing. I have been to several tapas restaurants and sizes of the dishes here were smaller than I have ever had. Started with CRAB STUFFED PIQUILLO PEPPERS, I expected some heat form the pepper and there was none and I couldn't taste the crab at all. Next, CRISPY PIG EAR SALAD was very good. The ears were tasty and juicy. Next, GRILLED BABY OCTOPUS: The octopus was BURNT! The dish had no depth of flavor, very bland. Next, CHORIZO & FIG FILLED CHICKEN THIGHS: Hardly any chorizo in the dish and couldn't taste ANY fig. For desert, PEACH CROSTADA was BURNT too! After getting another, it wasn't any better than a peach cobbler I could buy at the store. CHURROS & CHOCOLATE was no better than what I can get at Taco Bell.
Rating Detail:
Food: 2
Service: 3
Atmosphere: 2
Value: 1
Overall: 2
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