1997 BEST Spanish Restaurant
The Pescado a la Sal (fresh fishbaked in coarse salt) is a masterpiece of Iberian cuisine, as is the Cordero Asado (sauteed leg of lamb marinated n sherry, lemon juice, and garlic). If the mood suits you, it’s every bit as satisfying, and even a touch surreal, to sit at the blue-and-white-tiled bar where you can work your way through the dazzling tapas selections. What better way to polish off a pitcher of sangria?
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