Bar Baserri

On our lists of the best romantic restaurants, wine bars and cozy restaurants in New York.

Tony Rojas, who ran the wine and jamón programs at Manhattan's Casa Mono and Bar Jamón, built this Kent Avenue room around Basque and Spanish cooking, served family-style, with copper pots and granite tabletops set over the wine fridges. The nearly 100-bottle list runs through Spain by the glass and the bottle. Chorizo croquetas arrive with a pimentón aioli, and the arroz caldoso, a brothy seafood rice, is what regulars order twice. Portions run small, so a table of four can work through much of the menu over a shared pour of vermouth to start.