Chesa

Chesa Restaurant Review:

As the Eastside version of chef Jose Chesa's restaurant Ataula, Chesa combines Catalonian traditions with modern techniques. The space is large and bright with a selection of tables, and overall a bit noisy, yet still intimate. The tapas menu is limited but very authentic. Try one of the carefully curated Spanish hams, one of the best versions of patatas bravas anywhere, boquerones with Bosc pear and lime zest, or an interesting salt cod brandade (served as a spread rather than the conventional fritter) accompanied by black olives and cacao nibs. Save room for a paella, which are complexly and deeply flavored, albeit small. Choices include a first-rate seafood version with rice studded with nuggets of squid, cuttlefish, langostinos and an infusion of lobster broth; and another prepared with rabbit, ham, beans, rice and mushrooms. There's a selection of notable Spanish wines to accompany your meal. Service is friendly and knowledgeable. Because this is a popular spot that accepts limited reservations, plan to come early for guaranteed seating.