SPAIN,

The surroundings were reminiscent of Spanish architecture and style. The two main dining rooms downstairs and the one upstairs have columns, arches, alcoves, balconies, wrought-iron room dividers, tall palm-like plants, and -- the showpiece on the lower level -- an entire wall given over to mosaic-like tiles surrounding a series of sconces and water trickling down around them. The menu ranges the provinces and cities of Spain, from veal Madrid-style in a light egg batter and a citrus-wine sauce to Jerez-style with asparagus and prosciutto in a sherry sauce. Asparagus, wild and cultivated, is prevalent in Spain and its white European version is featured here among the appetizers. Beef, also as filet mignon, sirloin, or tenderloin medallions, is popular with customers, judging by the many platters going past our table. But the heart of Spain's menu is its seafood.

Full review.