Luis Bollo, a celebrated, innovative Basque chef long absent from the City, rolls into Chelsea with Salinas, named for the many saltworks found along Spain's Mediterranean coast. Here, he showcases the influences of the Balearic Islands, a Spanish archipelago partially settled by Arabs and Sephardic Jews. That means he's juxtaposing salty and sweet flavors, albeit in ways neither of those groups would do—grilled apricots with roast suckling pig, for instance, or red plums with bacon-wrapped quail. On the more traditional side is a paella for two that's abundant with seafood. The stylish venue sports plush blue upholstery and features a lovely back garden. A number of hot and cold tapas are served in the welcoming bar up front. Bollo made a splash in NYC many years ago with Meigas, then decamped to open places in Norwalk and New Haven, CT, and Princeton, NJ. Now his far-flung fans know where to find him again.