Taberna de Haro

Eschewing the hoopla that surrounds greater Boston's better-known tapas bars, low-key Taberna de Haro - whose eponymous owners used to run an eaterie in Madrid - enjoys something of a cult following. Simply but cheerfully decorated and always filled to capacity, the little dining room is dominated by an open kitchen, from whence emerge all manner of rustic, ultra-appealing pinchos and raciones (as well as the occasional crowd-thrilling jet of flame). Own-made butifarra (veal sausage) with lemony aïoli, garlicky frogs' legs, exemplary papas arrugadas, blue cheese whipped with brandy - the cooks keep it coming, while the de Haros' catalogue of little-known regional wines and sherries goes down a treat.