"This fundamentally great Spanish restaurant, an updated facsimile of an actual restaurant in Spain, always has shellfish on its shifting menu. Keep an eye out for razor clams a la plancha, which are only seasonally available, but in their absence don’t miss the fideos — angel hair noodles browned to a crisp, mainly concealing a bed of a dozen or so in-shell Manila clams and chorizo." - Robert Sietsema
Robert Sietsema/Eater NY