Bar Baserri

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.