Arrived on a Thursday evening without reservations, but was on my own, so managed a place at the main bar skipping ahead of the hordes of people braving the cold in the covered patio. The bar is outrageous and a seat at it, to enjoy the show put on by the bartenders is a must. Speaking of which, try a cocktail or three. I've never been disappointed - all are very cleverly put together and delicious. Enjoyed the manchego with some pig's head, followed by razor clams in mojo verde. The clams are a must try, if for the sauce alone. For a hot dish I tried the tripe stew. Sauce was great, but I didn't find there was enough tripe - the headliner was co-opted by the sausage. Finished with basque cheesecake, which is baked (almost to a caramelized char on the outside) and probably the largest single dish on the menu. Too much for one, but far better than Uncle Tetsu's, so it's worth it for even a couple of bites.