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The Seattle TimesMay 26, 2010Graze on tapas while waiting for paella. The big round pan, jaunty with yellow napkins wrapped around the handles, requires a minimum of two people and 25 minutes to prepare, but it's impressive. Read more
Chefs FeedAugust 5, 2014Jason Franey, chef of Canlis, eats here on his nights off. He loves the Mejillones marinera. Read more
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- 7.8
"Some of the best Spanish food I've had in the United States. The pan con tomate is better than any of the half dozen I tried in Spain."
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"Had our wedding reception here! Amazing food, cozy atmosphere, great service, and Jeffery was simply the best!!!"
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