Toro

Ken Oringer, the James Beard award–winning chef who also owns KO Prime and Coppa, eschews trendy small plates and instead serves up classic Spanish dishes made with Spanish ingredients. The jamon Ibérico comes straight from the acorn-fed pigs of the Iberian peninsula, pan con tomate tastes just as it would in a Barcelona bar, and the pimientos del Padron, something I’ve never seen in any American tapas bar, promise the same game of edible Russian roulette they do in their home country (most are not spicy, but one in ten will burn like a jalapeño). Even the drink menu tends toward the authentic, with calimocho, a uniquely Spanish blend of red wine and cola, topping the list. (It sounds awful, but try it.) Since Toro opened in 2005, tables at the 65-seat restaurant have been difficult to snag. A no-reservation policy only adds to the chaotic scene at dinnertime. If you’d mind waiting at the bar—always a fun, bustling scene—try coming during off-hours or for lunch.