This rustic, designer-decorated spot is famous for alubias pintas (red kidney beans) from the Basque town of Tolosa. The bellota (acorn-fed) ham here is fine-sliced and unctuous, while the two-person chuletón is excellent. The pimientos de piquillo (roasted sweet red peppers) come to the table sizzling and may just be the best in the world. Try a Basque txakolí (tart, young white wine) with your first course and a Ribera de Duero later. Let maître d' and owner Angela talk you into a diminutive flask of pacharán, the famous Basque sloe-berry liqueur, over coffee. Reservations essential.