El Quinto Pino

Tia Pol, the only truly authentic tapas bar in New York City, spawned an equally lovable sibling in the western reaches of Chelsea. The pint-size creamy space with tall ceilings and an impressive curved marble counter is packed with savvy tapeadores sipping pomades—Menorcan gin lemonade with fresh basil—and nibbling on feather-light deep-fried, house-cured cod fingers; fat, silky Basque anchovies served atop refreshing tomato pulp; and dangerously addictive torresnos (Ribera del Duero-style pork crackling). As for the decadent pressed sandwich of sea urchin zapped with Korean mustard oil, it's New York's current "it" sandwich.