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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