Cafe Marbella, Chicago

At Café Marbella, Chef Virgilio Trujillo draws upon years of experience in Spanish kitchens and an abundance of saffron and garlic to craft traditional Spanish delicacies lauded by various media publications. Chefs pepper more than two dozen hot and cold tapas with sautéed spanish meats and wine sauces that the Chicago Tribune calls “ultra fresh, high quality, and deliciously executed.” Saffron rice supports mounds of seafood and chorizo, and a BYOB policy saves pet genies from loneliness. Red-clay tile floors and brick archways give the restaurant a rustic feel, and two-bite tapas and family-style plates evoke flavors and aromas of Spain.