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Bar Bergara

the lavish five-dozen-plus-item pintxos menu requires hours of complicated assembly on the part of owner Patxi Bergara. "A pintxo should be eye-catching, original, and petite enough to eat in two bites," declares Bergara, whose masterpieces run to the likes of "anchovy lasagne," a canapé of pisto and anchoas finished with aged balsamic vinegar. Bergara, who fancies himself the Balenciaga of little bites, creates a unique design of smoked bacalao, Spanish Raf tomatoes, dates, and thyme on baguette rounds, accessorized with sweet-bitter wisps of fried onion.