There is a starter of beef tongue cooked in sherry vinegar until tender, reminiscent and as satisfying as long-cooked beef stew, piquant and roundly delicious, with currants and capers for a sweet and salty finish ($12). Salads are done marvelously, especially the shaved cabbage with pomegranate seeds, Marcona almonds and slivers of lomo Ibérico (cured pork loin) for $10 (no longer on the menu). And at dinner, a grilled and sliced pork chop ($32) cannot be improved upon: softly pink in a pool of thick, serious cream sauce hinting of nutty sherry.
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