Tavernita

Sticky Business

Tapas, Fire and Cocktail Kegs

7322d99e2a88ac0ffb0f21e11f8b514762f9c8fa7 PhotosTavernita
Whatever you do, stay calm.

We’re going to talk about Tavernita.

Yes, it’s finally opening. (Sort of—we’ll explain later.) And yes, you’ve heard a lot about it already. But it’s just a tapas restaurant. Sidelining in Uruguayan-style grilling. Overseen by one of the nation’s top up-and-coming chefs. Serving cocktails from kegs.

Actually, when we put it that way, a little pandemonium is rather appropriate.

First things first—take a good look around. You can tell right off it’s from the good folks at Mercadito, all handsome wood planks, copper accents, old-world charm punctuated with just the right amount of sexy—sort of like a Spanish surfer’s secret beach cabin/sangria bar. Yet on a cold and snowy night, you can’t do much better than chef Ryan Poli’s Iberian comfort food: lamb sausage with spicy giardiniera, suckling pig or Pork Belly Bocadillos with apple jam.

One catch: they’re opening tonight for very limited reservations in the dining room (go ahead: unleash a charm offensive). By January 23, however, you’ll be relaxing in a back lounge retreat, sinking into soft leather tufting, sipping housemade vermouth or a kalimotxo, a tempranillo-and-cola cocktail. Soon, there will also be the marble-topped Barcito, the front pintxos bar where you’ll congregate after work with meat on a stick in one hand and a very strong One-Thumbed Gypsy in the other.

Coincidently, they have a cocktail by the same name.

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