Fodor's Expert Review Amada

At Amada, the first of chef-restaurateur Jose Garces’s restaurants, the Ecuadorian-American chef reinterprets regional cuisine with choice ingredients and a modern touch that feature in more than 50 tapas, from the crab-stuffed peppers with toasted almonds to the flatbread topped with artichoke, black truffle, and manchego. Ingredients—including even more glorious cheeses—are sourced from northern Spain, the main inspiration for the menu. The large, festive front room can skew loud; for a quieter meal, ask for a table in the second dining room, beyond the open kitchen.