4, 5, 6, L, N, Q, R at 14th St.-Union Sq.
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This is the place the town’s discerning trenchermen are all fighting to get into. Chef-owner Andy Nusser, who served apprenticeships at Babbo and Po, has a fondness for robust, elemental flavors, which he shuffles together in deliciously ingenious ways. Duck eggs make regular appearances on the tapas-style menu, as does grilled steak with onion mermelada, and sweetbreads seized in a thick crust. There are tables in the tiny submariner’s space, but sit at the bar to experience Spanish food cooked à la plancha, or on the grill, in all its smoky glory.Recommended Dishes
Patatas bravas, $9; fried duck egg, $18; sliced skirt steak, $17