Palo Cortado (CLOSED)

Michael Pirnik, formerly of Fort Greene’s Olea, will head up the kitchen at this cozy tapas restaurant. Nab a stool at the dark-wood bar or at the communal table up front to explore the vast Spanish menu, veering from simple hams and cheeses to a selection of fried croquettes, bocadillos (sandwiches) and cocas (flatbread pizzas). Complementing this Iberian fare: a list of Spanish wines and sherries.