This slinky Spanish tapas and wine bar may finally have gotten it right. With 26-year-old Spaniard chef, Wesley Genovart, at the helm, the communal plates may be what the East Village is looking for. Having worked at Perry Street, Genovart makes a strong impression with his dishes like the surf and turf that has grilled squid, bedded with braised short ribs.

The tight space, similar to a tunnel, is dim and the circular wave that glides over the walls makes you feel like you’re going to get sucked in like a vacuum, but patrons don’t seem to mind. –A.C