ome Spanish restaurants seem to offer tiny Spanish-style tapas dishes as a ploy to lure diners into buying more and more food—and pricey glasses of sangria to go with it. Not Tasca, where the bargain-priced half pitcher of sangria is enough for two people to enjoy ample refills, and the calamari tapa is a bigger, fresher, crispier portion than an entrée at some other, much pricier, places. Also try the Number 27, the empanadillas de queso de cabra: rich, creamy herbed goat cheese with a hint of garlic steaming in a bowl with sweet red pepper relish and crispy pita chips for dipping. Tasca’s sangria is a perfect berry pink color with just the right hint of wine, plus a generous garnish of apples and citrus fruits. The restaurant hammers home authenticity with rustic wooden tables, low lighting, and Flamenco music. Kutz and Medoff