This blend of Spanish tapas tradition and Queen West style offers a casual vibe at ground level and a more formal environment upstairs. As the namesake dish, Coca (Catalan baked flatbreads) should impress, and the harmony of sweet, bitter and earthy from semi-dried grapes, dandelion greens and chanterelle mushrooms undoubtedly hits the mark. Many dishes satisfy but could be improved: Basque salt cod with chorizo, clams and peppers is vibrantly flavoured but lacks any textural contrast; chickpeas in ras al hanout ragoût scream for salt; while churros and thick hot chocolate might wow if served hot, not tepid. Exemplary service and a moderately priced selection of Spanish wines. Small plates $1–$15.