Is tapas half past trendy now? Whatever, we still love Pazo. It's a rare little plate that comes out of its open kitchen that doesn't make us swoon a bit, right there in our luxe seats. Tony Foreman and Cindy Wolf not only put rabbit right up near the top of our meat hit parade (the smoked rabbit ravioli, not on offer right now), but their kitchen can wilt up spinach even a third-grader would eat (not bitter in the least, but not overly sweet, like some local small-plate renditions). Pazo made us eat beets and want more, OK? And not only does the expansive seasonal pan-Mediterranean menu inspire cavalier ordering, but the prices are reasonable enough that you can try a full spread and walk out full with bucks left for a nightcap or two.

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