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Stepping into this basement eatery is like stepping into a true Spanish tasca, with its splayed flamenco fans, images of matadors, and painted pottery brick archways. This taverna is particularly popular with sangria-swilling groups who enjoy a seafood-heavy menu which makes stops in all regions of Spain. Strangely it also includes a few fajitas, quesadillas, and enchiladas. But those who didn’t fail geography know to stick to the Iberian, particularly the paella, which comes in a convenient portion for one, or the zarzuela de mariscos—lobster, crab, shrimp, scallops, and clams cooked in parsley, white wine, and garlic. Meat eaters are best off with pork chops in garlic sauce, rich in meat drippings. Whether you prefer surf or turf, don’t miss the crispy, freshly fried potato slivers on the side. There are tapas, like the tender but overly salted octopus rounds, but most prefer to start with caldo Gallego, a Galician stew of chicken, beef, pork, white beans, and vegetables, or a simple platter of good quality Serrano ham and manchego cheese. One of the most authentic dishes resides on the dessert menu, however. Leche frita, literally "fried milk," is a slightly sweet, slightly cinnamony bar of cream with a soft-cheese consistency—indeed a rare, transporting treat. — Kathleen Squires

Caldo gallego, $5; zarzuela de mariscos with green sauce, $33.25; leche frita, $4.75