Vela's menu blends classic Spanish recipes with seasonal ingredients to create savory tapas dishes that are both fresh and authentic. Indulge in an order of patatas bravas seasoned with paprika aioli ($6), or commandeer the mejillones y chorizo, an amphibious vessel of mussels and chorizo seasoned in garlic and garnished with Cava ($9). Discerning diners can pair the plato montanero cheese plate, composed of manchego, valdeon, drunken-goat, and tetilla cheese ($11), with a glass or bottle from Vela's extensive wine list or sip from a carafe of house-made Sangria ($22). The dessert menu's custards, creams, and fresh fruit provide after-dinner entertainments that, unlike an air horn bathed in marzipan, are understated in their flavors. Eaters can also demolish dining distinctions with the $15 prix fixe brunch (10 a.m. to 4 p.m. on weekends), which includes Spanish-spun breakfast entrees, such as the cinnamon-infused Basque toast, plus breakfast beverages and choice of mimosa, Bloody Mary, or Bellini.