Barvale

Nopa’s new tapas restaurant, BarVale, comes from Adriano Paganini’s successful Back of the House group. Chef Patricio Duffoo focuses mostly on cold and hot tapas and bite-sized pintxos in the bar next door. Highlights include Basque-style piquillo peppers stuffed with house morcilla (blood sausage) and sardines grilled with shallots, guindilla chile peppers and olives. Everything on the menu can be beautifully paired with sherry flights or gin and tonics.