A Rare BYOB Tapas Restaurant
With a $5 corkage fee, build-in bottle-holders at each seat, and a great wine shop next door, there's no better place around to drink while you enjoy your tapas.
A mug of cold, satiny tomato gazpacho that's heavy on the garlic but plenty sweet and bright.
Pan Con Tomate
Uneven slabs fo crusty bread are rubbed with garlic and coarsely crushed fresh tomatoes, and seasoned with coarse salt and a rich extra-virgin olive oil. Quite possibly world's simplest and best bites—especially when made with late summer tomatoes.
Figs Wrapped with Iberico Ham
The salty-sweet classic combo. I could eat 20 or 30 of these.
Red Wine–Braised Squid
The longfin squid was our server's top recommendation and the best dish of the night. The pair, caught locally in Point Judith, are braised in red wine with a handful of garlic slivers and served whole with a fat steak knife that overcompensates. They're springy, but in a good way.
Pimientos de Padron
The trendy dish of finger peppers fried in olive oil and flecked with coarse salt are as good here as anywhere. (And damn if that salty oil doesn't make a perfect dipper for bread.)
I usually see this tapas classic made with fried potatoes, but here the spuds are roasted until they're crispy on the edges and fluffy inside. Good spicy mayo, too.
That night, there were five cheese to choose from, but the server wisely nudged us towards this Spanish goat's milk log. The mellow ashy rind gives way to an oozy inner ring and dense, soft center that's clean and tangy, buttery, and almost spreadable.