Authentic without cliché, this neighborhood spot boasts an extensive menu of small plates big on flavor. Classic interpretations of Spanish tapas are interspersed with a few curveballs for local palates, like the Gulf shrimp and octopus ceviche laced with habanero for a little heat. Delicately sliced yellowtail crudo is a further foray into new-world flavors. We are partial to the croquetas—puffs of potato with bits of jamón serrano bound in béchamel—but the preparation of the roasted cauliflower, creamy with the subtle nutty funk of Valdeón blue cheese, elevated the humble cruciferous vegetable and was far more pleasing than a rather dull platter of paella that was loaded with seafood but lacking in socarrat, the crispy, crunchy rice.