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You"ll have to keep your party small at this tiny, blue-tiled gem--the dining room has only 13 tables. It"s a small concession for the chance to try excellent Basque specialties such as addictively crisp and salty bacalao croquettes (peppers stuffed with creamy codfish). Main courses revolve around beef, such as filet mignon with peppers from Navarra, and they beg for a big, bold wine from the affordable wine list.

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