This great little spot in Trinity Groves was born from the love of good wine and Spanish food. Our first plate was the best: roasted red and yellow beets garnished with creamy goat cheese, chopped hazelnuts, and chives. Next we had the fried eggplant, which sounded good but was lacking in execution (the mushy breading was made worse by a drizzle of honey and the presence of large whole mint leaves). Jamón croquettes were redeeming, the balls of fried manchego and bits of serrano ham served with a nicely contrasting membrillo. And for the grand finale, we had the cooked-to-order wood-fired paella, whose steamy saffron rice and generous quantity of shrimp, mussels, clams, chicken, and scallops, made it worth the wait.
Drinks: Beer & wine