Gallery: Tertulia: Good Restaurant, But Worth the Hype?

Tosta Matrimonio ($9)
Tosta Matrimonio ($9)

Two delicate slices of bread topped with two types of anchovies—briny black salt-packed ones and tart, vinegary boquerones mellowed by a layer of sheep's milk cheese and sweetened by slow-cooked tomatoes and balsamic vinegar.

Nuestra Tortilla Española ($6)
Nuestra Tortilla Española ($6)

A classic version of the dish, the potatoes are nice and creamy and the whole thing is plenty moist with lots of onion; but what we missed was the flavor of olive oil, which should share top billing with the eggs and potatoes in a good tortilla.

Cojonudo ($5)
Cojonudo ($5)

Two great bites of crisp suckling pig cheek topped with a crispy, runny fried quail egg. This is what tapas are all about: small, perfect bites.

Croquetas de Jamón ($9)
Croquetas de Jamón ($9)

Faultlessly fried with a thin, crisp crust and a creamy, oozing center, speckled with Ibérico ham, sweet membrillo underneath.

Berenjenas Rebozadas ($12)
Berenjenas Rebozadas ($12)

Sizeable bites of fairytale eggplant in a light, crisp batter with two sauces: one of lemony yogurt, one a spicy hazelnut-based sauce.

Sangria ($9)
Sangria ($9)

Brandy, triple sec, and fruit grace the house sangria, refreshing and not nearly as sweet as many versions can be.

Tosta Huevo Roto Y Jamón Ibérico ($10)
Tosta Huevo Roto Y Jamón Ibérico ($10)

The most filling of the toasts available, it's like an open-faced Spanish breakfast sandwich, with creamy potatoes and hard cooked eggs smashed against the bread, topped with thin shavings of funky jamón.

Nuestras Patatas ($9)
Nuestras Patatas ($9)

Extraordinarily salty triple-fried potatoes that are as crisp as you could hope for with a dense, creamy interior. Not-too-garlicky allioli is squirted generously on top. We'd come to the bar for a dish of these now and then.

Chorizo Criollo ($19)
Chorizo Criollo ($19)

You won't find bigger fans of chickpeas and chorizo than the staff here at Serious Eats, which is why the Chorizo Criollo was the biggest disappointment of the night. We were looking forward to a hearty stew of chickpea and sausage—something tasty, homey, rib-sticking, and delicious—instead what we got was a number of individual elements stuck together on one plate. Bland, undercooked chickpeas with undercooked chunks of carrot and a sausage sitting on top. The sausage itself was perfectly tasty, but there was no synergy, nothing comforting, nothing that even hinted at the heights that this simple dish can be taken to.

Secreto Iberico ($21)
Secreto Iberico ($21)

Any good carnivore knows that the bits of fatty flesh right around the ribs are the finest tasting parts of an animal, and Ibérico pigs are some of the finest-fatted in the world. Here, there's a single Ibérico rib that your table should and will be fighting over, along with thin slices of smoky, salty, grilled pork that melt in your mouth in an almost bacon-like way. It's served with glazed mushrooms, a cucumber yogurt salad, and fabes beans, all of which benefit from the pork sitting on top. If it became a regular menu item, that'd be reason enough to return here again and again.

Chipirones a la Plancha ($12)
Chipirones a la Plancha ($12)

Tender baby squid seared hard on a ripping hot plancha, they get some nice coloring without turning tough, pairing nicely with a spicy salad of mustard greens in a grilled poblano vinaigrette.

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