Fodor's Expert Review Sapore

Chef Anthony Riou has found a winning formula with his generous five-course tapas menu, which changes frequently to keep the locals coming back to this sleek red-and-gray-walled dining room with ancient wooden beams and an open kitchen. The key to his cooking is his use of simple, bold flavors, as in a thick crab velouté, goat cheese, and very thin bacon slices on toast, deboned duck confit on potato purée, and chocolate cake with mango. Choose from Spanish and French wines to complete this Spanish-accented experience, which attracts a young and fashionable French crowd.