Tapas by Chef Dave Craggs of Ferris’ Upstairs and Perro Negro. From top: Local octopus with chorizo, potato, olive oil and smoked paprika; Piquillo pepper stuffed with sashimi-grade tuna and aioli; Banderilla of boquerones (anchovies marinated in vinegar), green olive and pippara (a type of basque chili pepper); Montadito (or pintxo) of piperrada with white Spanish anchovie; Montadito (or pintxo)
of smoked tuna, pickled fennel and espelette chili cream cheese. Photo: Jeffrey Bosdet/YAM magazine Read more…