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Andaluca Restaurant Review: A favorite spot for breakfast or romantic pre-theatre dinners, Andaluca boasts a tranquil dining room that features low lights and dark wood booths. The sharing-minded may select from executive chef Wayne Johnson’s constantly changing small-plates menu. You’ll find pumpkin risotto topped with Swiss chard or a tower of crab, avocado and palm hearts served with a zesty gazpacho salsa. Poultry and meat dishes may include delicate grilled quail accented by shallots, mushrooms, and a sweet black currant jus; fried Yukon Gold potatoes with chorizo and roasted mushrooms, topped with a fried egg; or beef tenderloin with Spanish blue cheese and a Marsala demi glaze. Entrées feature a seafood-sausage paella with prawns, clams, chicken and chorizo, as well as lamb osso buco paired with crispy red onions. We suggest the show-stopping liquid chocolate cake for dessert. For a wine and appetizer bargain, stop in for happy hour.