Tavernita

It’s better not to spend too much time pondering here. For one: It’s so loud you can’t hear your own thoughts. For two: Chef Ryan Poli’s Spanish plates—meltingly rich ham croquettes, tender lamb sausage paired with spunky giardinera, toasts piled with escalivada (roasted peppers and eggplant) and goat cheese—are better at being immensely satisfying in the heat of the moment than they are at creating some sort of timeless food memory. And for three: Time spent looking at your food is time lost looking at the other dolled-up singles who possibly may be looking at you.