Went back. Had a nice jerez and glass of Navarra. Had the pimientos salt blistered-as good as Boqueria's. The small Andaluz "mixed meat" bocadillo was good with it. the gamabas a la plancha were excellent and I should have ordered more. The alamejas and razor clams in garlic sauce were stellar. The lamb albondigas in broth were a little dry. The chorizo con chocolate with hot pepper threads were great for dessert (ninos rebelde). But you can get the same dishes without the wait or the scene or the crowd with more variety at Euzkadi on east 4th street where the Tia Pol chef started out. I won't tell if you won't.