The Rockefeller Center outpost of Lizarran—one of more than 200 international locations and the first in the United States—dishes out tapas inspired by contemporary restaurant's origins in Spain. The Spanish based culinary team is headed by chefs Erick Muñoz and Mikel Presa. Small plates of hot and cold tapas, such as gazpacho with watermelon and cured ham with artichokes, prime appetites for paella and baby squid. The Hamburguesa Lizarran, a Spanish-inspired take on the hamburger, defies convention with cured ham and manchego cheese piled high on beef patties. As diners settle into plush leather dining chairs, bartenders behind the brick-inlaid bar mix cocktails and pour robust Spanish red wines, crossing their fingers that there are no passing bulls in the area. Lizarran is open until 10 p.m., and showcases flamingo dancers from 7–9 p.m. on Fridays.
