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The unassuming location of this tapas spot is perfect for large groups who want to pass around plates, tasting a little bit of everything. The décor is understated, with red clay tile floors, brick archways, and simple booths, all the better to allow diners to focus on the authentic food. The restaurant's talented team of chefs have cooked in some of the city's most favored Spanish-style kitchens, and the tapas are prepared quite well here. Look for classics like gazpacho Andaluz, gambas al ajillo, and piquillos con atún. Tortilla Española is cooked as if the kitchen were in Spain, not on the northwest side; while sautéed Rioja-style chorizo lounges among large, buttery, tender white beans and sautéed strips of red pepper and onion.