2002 BEST Spanish Restaurant
Put one foot in this tapas bar and (as its name foretells) suddenly you’ve stepped inside a surrealist painting. The walls bombard the senses, covered as they are with trinkets, tchotchkes, knick-knacks, and accouterments from all over the Iberian peninsula. The food follows suit, starting with the tapas menu, which offers a palette of wildly disparate tastes in a few small bites, from juicy duckling smothered in berry sauce to delicate scallops swimming in saffron cream. But the entrées are the genuine masterpieces—especially the house special, melt-on-your-fork pescado a la sal (striped bass cooked in coarse salt that tenderizes the fish as it’s baked).