Take a photo, if you must, but then dive in. It's all as delicious as it is well-designed.Gastroarte taps the newest trend in tapas restaurants, offering a bright, modern alternative to the dark dining rooms that have become de rigueur for Spanish cuisine. The team here takes an imaginative approach not only to the lookthink floral wallpaper, exposed brick, and graffitibut to the food, as well, turning traditional tapas into works of art. Chef Jesús Núñez likes to play with the idea of what's possible, all while working with traditional flavors and concepts; here you'll find cauliflower re-imagined as an egg (complete with a yolk center) and complex desserts made entirely from different orange varieties. Each inventive dish is a testament to Núñez’s enviable training and sense of adventure, and they're all nearly too pretty to eat: any given meal may appear on blocks of granite, glass, or mini metal sculptures. Take a photo, if you must, but then dive in. It's all as delicious as it is well-designed.
Albondigas de la Abuela, $10
Patatas Braviolis, $9
Calamares Gastroarte, $10
Rabbit and Carrots, $28
Pan-seared Scallops, $30
Monday, 5 p.m. to 11 p.m.
TuesdayThursday, 5 p.m. to 12 a.m.
Friday, 5 p.m. to 1 a.m.
Saturday, 11 a.m. to 4 p.m.; 5 p.m. to 1 a.m.
Sunday, 11 a.m. to 4 p.m.; 5 p.m. to 11 p.m.