The Courtyard

This tapas spot is set in and around a courtyard with fountains. But chef Albert Silvera’s menu is forward-looking: spinach with garlic, pine nuts, raisins, and quail egg; buttery-soft cedar-plank salmon; lean grilled steak on a bed of blue cheese–onion potatoes. The seafood paella might be the ultimate one-dish meal. The dessert sampler includes rich banana pudding, chocolate mousse, and rice pudding served in three nifty little cups.