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THIS RESTAURANT IS CLOSED Diego's Restaurant Restaurant Review: A posh and festive ambience replete with live piano music sets the upscale Iberian mood, while the bold flavors of Spanish cooking make for a memorable experience in fine dining. There are no foams, gels or modern molecular gastronomy marvels here, just well-executed classics. Top quality ingredients include imported cheeses, sausages and Serrano ham, sliced tableside by a tuxedoed waiter. Specialties on the large menu include paprika-spiked garlic soup (a particularly luxe version, with Serrano ham as well as the usual poached egg enrichment), seafood-stuffed piquillo peppers with saffron-red pepper sauce, garlicky cigalas (Norway lobsters, like large, delicate prawns) a la plancha, succulent wood oven-roasted baby lamb or suckling pig, and a whole sea bass or local red snapper baked in a sea salt crust, then served with aïoli and capers. Round off the meal with the mellow authenticity of a Spanish sherry.