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Why We Go: Still one of the coolest spaces in Baltimore, and a small-plates hotspot, though the usually unintrusive midtempo electronica gets cranked up a bit much on weekends.

What We Eat: The amazing wood-grilled mushrooms have thankfully survived multiple menu revisions. Also exceptional are the ceviche, bistek Catalonia, lamb two ways, and magret of duck.

What We'd Change: We still miss the near perfection of the original buffalo mozzarella tapas (subsequent iterations have been merely good), and "cheese selections" portions are skimpy.