From the Cafe Claude crew and an ex Piperade chef, this bi-level bar-staurant's lovingly done up with hand painted wallpaper, orb-like chandeliers that seemingly plummet from the live-moss ceiling, and alluringly creepy Euro/Goya-ish artistry. The Spanish, French, and N. African grub ranges from roast quail stuffed with chicken mousseline, raisins and caramelized shallots, to red wine/orange/coriander braised lamb shank polenta; meanwhile the bevs were concocted by Dom Venegas from Range and Bourbon & Branch -- here's hoping the "Negroni Tinto" doesn't fall too far from the tree.