This is one place that best showcases the growing acknowledgement that tapas cuisine is not about the food per se, but how the food is presented and the ritual of sharing small plates; the young and trendy are already making their way here every weekend evening. The menu features items like oyster shooters, tuna tataki—seared tuna sashimi with ponzu sauce, and one of the bistro’s bestsellers, the US Kobe beef carpaccio. For a tapas place, it is surprisingly well-stocked with beer—about 25 premium Belgium labels, in fact. Our tapas went particularly well with the Wittekerke Rose, a light, fruity brew of raspberry fruits with wheat beer.
