Taverna La Fenice
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From the From the May 2008 Food & Wine Go List
Toni Simoes, 25, who cooked for the Michelin three-starred Catalan specialist Santi Santamaria, recently opened this inspired neighborhood tapas bar. His small plates, rooted in Catalan <em>nueva cocina</em>, are made with a bevy of global ingredients—for instance, he adds shiso leaves to a tuna-belly salad.
We loved: Breaded mini goat chops with wild mushrooms.
Insider tip: The bar has a brilliant selection of Catalan farmhouse cheeses.