arcelona’s famous food market has been commemorated by this resto’s moniker. True to the Spanish influence, the menu is full of tapas plates that appeal to the diner with a light appetite or those who want to order three or four plates to share with friends. The tapas are served all day long, and include such plates as the Cojonudo – a fried quail egg open-faced sandwich with chorizo on toast – and the Montado de Boquerones – heavy on the stinky fish with White anchovies, goat cheese and olivada picantes.

The weekend brunch is where the Spaniards shine and specialize in the art of relaxation with a glass of Sangria or a blood orange Mimosa. Employing exclusively organic greens and farm fresh eggs, the brunch menu is heavy on the eggs with such dishes as the Revuelto de Béicon (Sandwich of scrambled farm fresh eggs, double smoked bacon, caramelized onions and Valdeón cheese) and the Huevos y Migas (Baked eggs, chorizo, crème fraiche, guindilla pepper and herbed croutons). The dishes are rich and not necessarily heart healthy (note the cheese, cream, and bacon presence), but it’s brunch after all and the weekend is when you reward yourself for successfully completing yet another hard week at work.
-E.J.