Soho, Manhattan · shop
The Ibérico jamón behind the counter has been aging longer than most New York restaurants have been open, and the shelves are lined with what you wish you'd stuffed in your carry-on from Spain: Don Bocarte anchovies, Manchego in three stages, tinned mussels worth their shelf space. The tapas café in back turns those same imports into bocadillos and croquetas, and on Saturday afternoons pintxo parties fill the front of the shop.
Spanish cheeses, dry-cured meats and condiments for sharing
Serrano ham, creamy goat cheese, tomato-garlic spread on ciabatta
Hand-carved acorn-fed Ibérico ham, aged 4 years