A Montrose restaurant built around the cooking of Barcelona and Catalonia — chef Luis Cruz runs a menu of serious Catalan dishes (the seafood paella, the Catalan-style suckling pig, the jamón Ibérico program) in a polished room that elevates the format. Less casual than tapas-bar Spanish, more about regional Spanish tradition treated with chef-driven seriousness. For Catalan cooking that goes beyond familiar Spanish-American expectations.