Lamano: Tapas and wine cocktails in the heart of Chelsea

Paul Wagtouicz

Poached in beer and served with fingerling potatoes, sea salt, and pimento, the octopus at Lamano (pictured) is crafted for a drink pairing. The Sherry Cobbler combines two kinds of sherry with citrus, and the Bloody Sherry is an actual sherry drink, but like its tomato-based sister the Bloody Mary, it features fresh tomato. Mixologist and co-owner Jorge Guzman adds beets, lemon, and (of course) Amontillado sherry.

Paul Wagtouicz

Designed to be a neighborhood tapas joint, Lamano serves small plates and wine cocktails in a modern, sociable setting.

Paul Wagtouicz

Greens at Lamano. One dish features spinach gussied up with apples, raisins, and pralines.

Paul Wagtouicz

At LaMano the mejillones (mussels) arrive plated with escabeche, muscatel, pimenton (pictured). Navajas (clams) are served with olive oil, bay leaves, and dried aragon olives. Both are playfully listed in the “Canned” section of the menu.

Paul Wagtouicz

Lamano chef and co-owner Mario Hernandez is originally from Mexico but emigrated to New York at 16. Lamano gives the Mexican native a chance to explore Spain by way of flavor and region. The Patatas a la Riojana, for example, is a rioja-style potato-chorizo dish.

Paul Wagtouicz

The crusty bread accompanying the Gambas Al Ajillo, a concoction of shrimp, garlic, and guindilla peppers (pictured), would go well with the signature Berenjena, an eggplant spread with clover honey and rosemary. Dessert is Melocotones: Roasted peaches and pine oil round out a goat cheese mousse.