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A glittering mosaic paves the sidewalk entrance to Euzkadi, a small, tapas gem serving traditional and boldly flavored Basque cuisine to an arty East Village crowd. The red, L-shaped room is framed by a wood bar in back and a ceiling painted with Neolithic scenes of running buffalo. Heavily textured oil paintings, flags and wooden bric-a-brac imported from Spain add to the cozy, mid-century taverna feel. The menu hews to the region's cuisine, with seafood-heavy dishes, grilled meats like hefty pork chops and garlicky skirt steak, and slightly more imaginative tapas. Small plates—smoky-sweet chorizo steeped in port and savory roasted duck meatballs—are substantial and pack flavor. Some items, like the fried goat cheese croquetas glazed in honey edge on too decadent. The wine list showcases regional selections though sparkling Cava cocktails, and stiff pitchers of stone-fruit (or mango, or citrus) sangria are popular with the laid-back crowd, as is the calimocho: red wine and Coke—a favorite of Spanish expats. — Hillary Kaylor

Live Flamenco guitar is performed every Tuesdays from 8pm until closing, while bartenders double as computer DJs on weekends.

Goat cheese and honey croquettes, $7.95; roasted duck meatballs, $11.95; sauteed chorizo with red onions, $9.95