Escobar

An Amsterdam School–style former municipal bathhouse (1931), today this split-level space with a wrought-iron-framed mezzanine is a vibrant spot for tapas such as arepita (Venezuelan corn bread) with spicy tomatoes and sour cream, or larger meals such as barbecued celeriac with smoked Manchego cream, or sea bass ceviche, accompanied by house sangria and mostly Argentinian and Spanish wines.