Dos Palillos

This restaurant’s name, which literally translates to “two sticks,” references the toothpicks traditionally used to eat Spanish pintxos (bar snacks) and is also a nod to Albert Raurich’s (head chef at El Bulli from 1999-2007) Asian-inspired cuisine. The hip cocktail bar in the front feels straight out of the 1970s with its retro décor of chartreuse walls and linoleum floors. In the back room, accessed through a beaded curtain, is a 12-seat table where the cooks serve directly out of an open kitchen. There are two fixed menus featuring creative fusion tapas like steamed dumplings with fresh shrimp and Iberian pork or red curry Thai razor clams.