2006 BEST Spanish Restaurant
The hype, for once, is justified: Ken Oringer’s achingly trendy taberna not only outclasses its Boston competition, but would stand proud among the top eateries in Barcelona. The tapas are inspired—gambas al ajillo arrive in a delicate cascabel chili sauc—and expertly prepared: At last, a potato omelet that’s not overcooked. For steak lovers, there’s a prime rib for two that’s to die for. But maybe the biggest surprise, considering the deafening buzz, is that the all-Spanish wine list is extremely reasonably priced.
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