Drop into chef Trae Wilson’s relaxed neighborhood spot inspired by his travels in Spain for sangria on draft and an array of pintxos (small plates) to share with friends. Standouts are the bright, herby boquerones (white anchovies) with house-made potato chips and rich lamb meatballs. Or make it a date night for the entrées, with whole grilled fish or the Wagyu rib eye.

Photo Credit: Ruta Smith