Austin

(From November 2008) Flamenco guitarist strumming, Hemingway gazing from the wall, sangria pitchers on the tables: This place feels like a social studies diorama of Spain. Your best bet for now is to stick with the tapas, like the bread with tomato (pa amb tomàquet, in Catalan), with a dice of tomatoes drenched in olive oil, and a platter of jamón serrano, crumbles of manchego, and tiny rounds of chorizo. The entrées we sampled were not ready for prime time: Skip the paella and the flabby-skinned roast suckling pig. Just order some pear-infused white sangria and the (authentic enough) eggy Spanish tortilla with a red pepper aioli. Bar.

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