"There aren’t too many old-guard Spanish restaurants left in the city, and this Castilian spot that dates to the late 1980s is one of the better ones. Find a full roster of tapas in the elegant but timeworn dining rooms: Try in particular the paprika-dusted octopus or the well-browned tortilla, sold in its entirety rather than in wedges. Main courses emphasize seafood, of which the best is a stew called zarzuela, containing multiple fish and crustaceans, and more lobster than you might have expected." - Robert Sietsema
Robert Sietsema/Eater NY
