Taking the spot previously occupied by that other notable upscale fusion restaurant Sushi Samba, Tasca Chino is offering a new and interesting hybrid: Spanish and Chinese, helmed by El Bulli alumni Alex Ureña.

Chef Alex Ureña has previously worked at El Bulli, Rayuela, and Blue Hill, giving him ample credentials for this culinary feat. The menu veers from fried rice to paella, and dim sum to tapas, with equal influence from both countries. The fusion dishes include chicken and chorizo dumplings or patatas bravas with Sichuan peppercorn aioli.

The drinks list  has space for Sangria made with either Chinese or Spanish wine, as well as unusual cocktails such as the coconut bubble tea yuzu float. The 120-seat restaurant is bright and playful, just like the menu, with art on the walls, big booths, and a illuminated central bar.

Ideal For

Post work meal or casual business dinner.

Signature Dishes

Tasca Chino (braised pork belly, moro y cristiano ponzu glaze). teriyaki octopus. Teriyaki Marinated Octopus (Kimchi, Fingerling Potatoes, Daikon Radish, Chinese Garlic).

Signature Drinks

El Matador (Atxa Red Vermouth, Lime, Fever Tree Ginger Beer). Cinquenta-Cinquenta (Mahón Gin, Pacharran Navarro, Orange Oil).