Serrano ham and aged manchego cheese with sweet and savory condiments; bite-size bacalao croquettes topped with American sturgeon caviar; parmesan-dusted baby artichokes baked to melting creaminess; robust white bean stew with escarole and chorizo; pizza-like flatbread topped with fig jam, Spanish blue cheese and shredded duck: You won’t find a truer taste of Spain in Philadelphia. The clientele looks to be the same well-heeled, well-groomed crowd that frequents Buddakan and Barclay Prime. Here, they surge into a loud, lively front bar. Beyond the open kitchen is a second bar and dining area, quieter and with moodier lighting, better suited to conversation.
