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Loud, happy, tapas-esque enviro with communal table, jumping bar, and free-flowing bloody Spanish red. And yet: the first chef's name was Seamus, the owner's French, and the best things come on big plates. Apple mash potatoes and breaded skate wings, suckling pig fulfills city's collective pork orgasm. Paella, made right Valencia-style with slightly crunchy Calasparra rice, chicken on the bone, shellfish, and spicy sausage, is where it's at.
Damn fine food for a rug store. Ornate, golden-lit scene tucked inside ABC Carpet, cluttered with antiques. Us Weekly crowd gets gossipy and giddy after one glass of on-point sangria. Tasty tapas, ... read more
"Crusty rice" just sounds better in Spanish. Scrape la soccarat off your paella pan, enjoy with rich mix of chicken, beef, shellfish, and green beans in the classic house version. Three additional ... read more
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