2001 BEST Spanish Restaurant
Everything about this dark Somerville caverna qualifies as an aphrodisiac: the richly colored, bordello-inspired décor, the hum of loud conversation, and, above all, the lusty and authentic food. That means tapas such as tender scallops in a silken saffron cream sauce, deliciously tart baked goat cheese in fresh tomato and basil, and sultry pairings like green-lipped mussels with smooth chunks of avocado. Dovetailed with the heady rush of garlic and a carafe (or three) of red wine, the menu delivers on the most beloved of all Spanish ingredients: passion.
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