Inspired by the regional cuisines and traditions of Spain, Bellota’s Executive Chef Ryan McIlwraith crafts an eclectic menu of meats grilled on a wood-fired hearth, inventive paellas, Old World stews, fresh seafood, medium-sized tapas, imported charcuterie and cheeses, as well as slow-roasted vegetable dishes.

The Spanish-focused cocktail menu from Jonny Raglin, Director of Bars at The Absinthe Group and co-creator of Comstock Saloon, features Spain’s cocktail of choice, gin tonic. The all-Spanish wine list, curated by Ian Becker, Wine Director of The Absinthe Group, emphasizes small producers and growers, and features sherry on tap.