THIS RESTAURANT IS CLOSED Nua

THIS RESTAURANT IS CLOSED Nua Restaurant Review:

The enticing menu ranges from tapas perfect for nibbling over one of the more than 40 wines by the glass to entrées for those who want to commit to a full dining experience. Highlights include piquillo peppers stuffed with brandade, roasted to remove the skin and then tempura fried; Little Gem lettuce salad with boquerones (pickled anchovies); and gambas al ajillo---huge, crunchy pink shrimp in a garlic-sherry broth aromatic with smoky paprika. Some things still need tweaking---albondigas (veal and pork meatballs) were tasty but could have used even more spices, and the almond bread sauce was gummy and unappealing; crispy sardines were ruined by the addition of too-sweet currants; and the house-made Italian fennel sausage was ground too fine and, like many dishes we sampled, it was too salty. Seasoning for entrées is better controlled---the saltiness of the pork chop married beautifully with the sweetness of Mission figs, while the tender grilled rib-eye steak was just salty enough with an anchovy-tinged salsa verde. The light and airy interior is beautifully accented with exotic woods and suits the mostly young, hip crowd, as does the casual, understated service.