"In Spain, tapas and pintxos can be a very casual affair, eaten standing at a bar top at 11 p.m. Alberta’s Urdaneta makes them feel ritzy, serving pollo a la brasa with aerated truffle potato and chorizo “X.O.,” or making their own morcilla — a Spanish blood sausage — in house. Pair any collection of pintxos or tapas with a flight of vermouth or sherry, and finish with a slice of burnt Basque cheesecake. Reservations are available online." - Michelle Lopez, Brooke Jackson-Glidden
