With just a bar counter and high stools, Tapas 39 appears more like a watering hole than the modern tapas joint it claims to be, which is why reservations are essential on weekends if you and your mates don’t want to be caught stranded without a seat. Chef Rodrigo Guerrero rustles up bites like Sea Urchin Au Gratin with Champagne ($20) and the grilled-to-perfection Octopus with Mashed Potatoes topped with homemade chorizo oil and mashed potatoes. ($30). For drinks, get mixologist Mark Graham Thomas to shake up a mean Daiquri Salato ($24), a mix of jamon and bacon rum.
39 Duxton Hill. To make a reservation, email reservations@theclub39.com    

 

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