This Mediterranean-inspired cutie was dishing out small plates long before it was cool, and its rustic bi-level space still draws a steady crowd of local regulars. Spanish-style tile floors, a pressed-tin ceiling, and honey-colored walls give Zuzu an enchanting old-world vibe, setting the scene for sharing the more than two dozen tapas, both frio (cold) and caliente (hot). They include the popular boquerónes, grilled bread heaped with aïoli, hard-boiled eggs, and cured anchovies, as well as the outstanding pork cheek-its rich, caramelized flavor balanced by a tart sherry gastrique. In the evening, killer wood-fired paellas are worth saving a slot for.For similar cuisine in a more modern atmosphere, sister restaurant La Taberna is also worth a visit.
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