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Marinated white Galician sardines with citrus-garlic oil and baguette. Bright, fresh, rosé-chugging buddies.
On buttered toast with lemon zest. Simple, nutty, delicious.
Tempura-battered, deep-fried prawn heads with mojo verde sauce and a pepita-almond crumble. God’s popcorn!
Chilled dish of poached shrimp, cucumber, avocado, and jicama in salsa verde, topped with fried shallots. Super fresh! (some assembly required)
Ham, polenta, and guajillo salsa.
Tinned Spanish bonito tuna, haricot verts, soft egg, piquillo peppers, manzanilla olives, spinach, and “xato” sauce (almonds, breadcrumbs, piquillo peppers, shallots, garlic, and sherry vinegar). This is your daily salad, good people. (some assembly required)
A classic Spanish dish, sort of a potato and onion quiche, topped with chilled salt cod brandade, frisée lettuce, and herb oil. OUR SECRET WEAPON. (some assembly required: preheat your oven to 325º and heat tortilla for 10 minutes, top with brandade, frisée and herb oil, enjoy!)
Toasted vermicelli pasta and roasted pepper piperade in a saffron cream sauce. ARRRRRGGGH IT’S SO GOOD. And vegetarian. (Or add shrimps!)