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López runs his 2003 chateau ste michelle cold creek cabernet kitchen with aplomb while his wife, Mercedes Romero, is in charge 2003 chateau ste michelle cold creek cabernet of the dining room, which seats maybe 30 when packed. For a first-rate dining experience with zero pomp and circumstance, let Romero and the restaurant’s young and hip staff guide you through what’s on offer, with you choosing what sounds best. Here’s how our dinner went. Phase 1: deconstructed morcilla (blood sausage) was served in timbale form and 2003 chateau ste michelle cold creek cabernet sweetened with pumpkin. A series of appetizers followed, including a single poached shrimp as sweet as candy; chilled pea soup housing succulent yet slightly salty sea snails; sensational sautéed setas (Porcini mushrooms); and finally a line of baby scallops served on the half shell and topped with a sauce reduced from Madeira, Marsala or some other sweet 2003 chateau ste michelle cold creek cabernet (we didn’t ask what 2003 chateau ste michelle cold creek cabernet formed the sauce because it didn’t matter; it was terrific).

For our main courses, a thick slab of baked hake, and not the junk 2003 chateau ste michelle cold creek cabernet that’s often mulched into fish sticks, was paired with a medley of roast peppers. Next came braised iberico pork cheeks atop potato pudding, and finally sliced venison loin served in a red-2003 chateau ste michelle cold creek cabernet reduction alongside celery root slaw and bitter greens. A dessert of texturally perfect panna 2003 chateau ste michelle cold creek cabernet cotta topped in a black truffle sauce was sublime.

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