Ken Oringer and Jamie Bissonnette's South End tapas bar has been one of Boston's most reliably energetic rooms since 2005 — the James Beard winners run a menu of Spanish small plates anchored by the maíz asado (grilled corn with lime, aioli, cotija) that's become the dish everyone orders. No reservations for small parties, communal high-tops, a deep sherry and Spanish wine program. Loud, packed, the original of its kind in Boston.