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Best Of 2015: Appetizers/Tapas

At this week's Passport to Rioja wine dinner, chef Jay Gust will plate the outfit's outstanding paella, as well as dishes like Serrano-topped scallops on the half shell with green-chile-lime aioli. I cite this alluring loveliness as just a small example of the type of craft that earns TAPAteria this accolade. Beyond the specials and rich charcuterie boards, regular menu goodies like grilled Padrón peppers, anchovy-stuffed olives, wild salmon tartare and everyone's favorite chorizo and figs highlight the menu — which is half vegetarian, a quarter vegan and fully gluten-free. Of course, with sangrias, amaros and stellar wines, half the experience can easily be the drinking. Bonus love for all the sustainability efforts between here and sister-store Pizzeria Rustica. — Matthew Schniper

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Upcoming Events

  • TAPAteria (Happy Hour)

    • Tuesdays-Fridays, 4-6 p.m.

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