Barra Oliba

Eduardo Bustamante of Crudo Cevicheria & Oyster Bar and Ernesto Casillas of Zibaris Hospitality Group opened this Basque, Galician and Catalonian tapas spot on Kettner Boulevard, stocking the wine list with bottles from Rioja, Ribera del Duero and Rías Baixas. A long bar faces the open kitchen, where croquetas, patatas bravas and grilled octopus come off a fully electric line that cooks only with olive oil and animal fats. Happy hour runs Wednesday through Friday afternoons, and the room takes reservations online.