Description
The ambitions of this small, stylish spot are much more modest than at owner Gerald Hirigoyen's Piperade, but the food is as big in flavor. The lunch menu is mostly bocadillos, small but hearty sandwiches you order two at a time from a list of a dozen; at night, the menu is mostly tapas. Hirigoyen's patatas bravas, crisp potatoes covered in a fiendish sauce, are on most of the tables; steak a la plancha, roasted mushrooms with garlic, and the robust house-made chorizo are good accompaniments for a spicy ribera del duero.
