Piripi (CLOSED)

In Spanish, “piripi” refers to the elation one feels when tipsy—or perhaps after a deliciously decadent meal at Moroccan-Basque chef Najat Kaanache’s new restaurant. Instead of a broad tapas menu, dishes are divided by category and range from “piripikoteos” or small bites to “solid and liquid salads,” such as gazpacho, to heartier fare, including slow-cooked octopus and oversized prawns cooked a la plancha with sliced garlic.