Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] 続きを読む
Get a group of 8 - 12 together for an amazing whole suckling pig dinner, you don't even need a special occasion. It's the only way to get a reservation.
