We enjoyed a lively evening at this first U.S. tapas bar from Spain’s famous cured ham giant. The menu is heavy on jamón (including ibérico from chestnut-fed pigs) but includes traditional Spanish dishes, tapas, and a burger made from ibérico secreto. High energy at night, the stylish dining room’s best seats face a row of jamoneros (ham slicers). For a taste of three varieties, we tried the Jamón Experience: aged jamón serrano and two kinds of buttery ibérico; the bellota (acorn) variety was especially rich, with a nutty nuance. Garlicky shrimp in olive oil (we requested bread for mopping) and pimentón-dusted octopus on potato slices made good, shareable starters too. Our seafood paella needed more shellfish, but its bomba rice showed earthy sofrito flavor. Juicy and tender, a sliced ibérico secreto filet was perfectly cooked and plenty savory, even without the accompanying sauce (your choice of aioli, chimichurri, or creamy manchego). Crunchy Spanish torrijas (think French toast) was our favorite dessert.