Effusive in its offerings, Platea beams indulgence. Its orchestra level, called the patio, features at least half a dozen different counters, each stocked with specialties such as pintxos, the Basque cousin of the Spanish tapas; banderias, assortments of bite-size nibbles on toothpicks; fish sliders; cheese and ham platters; a counter dedicated entirely to oysters, caviar, and octopus; and a fried food haven where deep-fried artichokes compete with even more deep-fried boquerones. To start, I buy a pintxo of tomato tartare with anchovies from a selection of over 15 at Pintxoteca Orkestra. The crunchy baguette, the sweet tomato, the salty fish—together, it's a dream. Next, I move over to Castizo, where they make my absolute favorite, berenjena con miel. Fried perfectly, the eggplant's natural tanginess highlighted by the honey, it pairs well with Rueda de Verdejo, the Spanish white wine.