Tapas—approximately 30 from $5 to $14—are on the menu at this 40-seat restaurant, including dates wrapped in bacon, blood sausage with black chickpeas, and roasted baby beets with sheep’s-milk cream cheese. Chicken or seafood paella, roasted chicken, and a heritage pork chop are among a quintet of large plates also offered. Greg Johnson, formerly of Sala One Nine in Manhattan, is the chef. Open every day for dinner only. Reservations suggested.