Pipa tapas y mas

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This venue is closed.

Once upon a time, ABC Carpet installed a restaurant that looked like something out of a fairy tale, with delicate baubles dangling from the ceiling, ornate chandeliers, and exotic tapestries, all very much for sale. Even the tables carried price tags. The décor enchanted, but the food didn’t draw crowds. Then Douglas Rodriguez, who made his name by popularizing Latin-American cuisine at Patria, took over the kitchen and created Pipa as a Spanish-style tapas restaurant. Rodriguez has since departed, but the buzz persists. Long tables encourage large groups, who congregate to share small dishes like crispy calamari, grilled octopus, and shrimp and garlic—all washed down with pitchers of sangria. Those intent on a complete meal can order paella, saffron-flavored rice heavy with seafood or mushrooms; grilled skirt steak; or pan-seared tuna with wasabi ginger aioli. Salads seem somewhat out of place, and the coques, pizza-like flatbreads with tasty toppings, are fun despite the doughy crust. The chandeliers and antique mirrors are still for sale, but the tapas and sangria provide edible, sensual allure, starting right after work and extending into the evening. — Nancy Davidson

Mini chorizo, $10; piggy back dates, $10; pulpo gallego, $13