: This free-spirited Upper West Side restaurant and bar offers food that blends techniques, ingredients and flavors from various Mediterranean countries with a hint of Latin influence. In the social dining spirit, staff encourages the sharing of small plates as you nurse a cocktail, beer, a bottle of wine or sangría. Try tapas, such as the unusual take on deviled eggs, with bright yellow halves (saffron-brined) topped with puffed wild rice, chorizo, frisée and pickled onions. Or opt for patatas bravas, crispy spud chunks drizzled with spicy house-made piquillo harissa and with saffron aïoli. Grilled octopus comes in a puddle of creamy puréed Jerusalem artichokes, with pickled sunchokes, sweet caramelized peppers and onions, all finished with a basil aïoli. The Pa-Ella --- the signature paella dish --- takes extra time in the kitchen but is worth it. Save room for desserts like the Ella’Wich, gelato between Levain Bakery’s giant cookies.

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