This popular restaurant is a tiny slice of Spain that thrives on superb tapas, sangria and the energy of its youthful clientele. Dishes accentuate simple ingredients, such as nippy goat cheese and sugary beets tumbled over a bed of al dente lentils, or citrus-infused baccala wrapped in bittersweet roasted piquillo peppers. The nibbles continue with a magnificent chestnut and chorizo soup with the spiciness and thickness of chili, and an enticing bowl of chickpeas dressed with wilted spinach and crispy bread crumbs. For those who favour carnal pleasures, tart pomegranate sauce complements the savoury flesh of slightly overcooked quail accompanied by sweet-potato mash; unremarkable tender beef cheek and tongue repose in beef broth. Servers guide novices through the list of 30 Spanish wines and 20 sherries. Orange-scented almond cake, with cherry compote and crème fraîche, completes the experience. Small plates $3–$12.