A spacious grazing spot that means "soul" in Spanish, this restaurant draws on inspiration from south of the equator, going to Argentina for influences. Chef Enrico Primarti even folds in Spanish and Northern Italian elements, and nowhere is that more evident than in the squid-ink tagliolini with zucchini, roasted octopus with patatas bravas, and grilled bohemian steak with arugula. Cocktails doled out from the rectangular bar feature top-shelf vodka, mescal, and whiskey.
PROMOTIONAL VALUE EXPIRES ON July 9, 2012
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