Though he has left departed Degustation to open his own restaurant in Vermont, Wesley Genovart remains the consulting chef to this restaurant where you will feel you've been transported to a hip tapas bar in Barcelona. A number of the terrific signature small plates remain on the menu, like squid stuffed with short ribs or a deliciously gamey lamb belly that he cooks sous vide before crisping it a la plancha. It is one of the most wine-friendly cuisines in the city, and a favorite with the BYOB crowd. And how can we not mention owner Jack Lamb, who always seems to be scurrying around making sure everyone is happy?