2013 BEST Spanish Restaurant
Here, crusty pan con tomate and aioli-smothered tortilla española mingle with refreshingly less-traditional small plates such as roasted bone marrow with radish-citrus salad and oxtail marmalade (pictured). It’s precisely this mix that has helped the tapas spot develop a cult following over the years—one that we suspect will expand south when chef-owners Ken Oringer and Jamie Bissonnette bring their creative fare to a Toro outpost in Manhattan this fall.
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