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About this Business
From Our Editors
Inspired by the unique tastes and recipes of the Iberian peninsula, Chef Felix Piedra crafts a menu of inventive tapas and entrees to complement the spicy atmosphere of his Vizcaya Restaurante and Tapas Bar. There, he cooks up hot and cold tapas—dishes designed for sharing—featuring exotic seafood and béchamel sauce and infuses entrees such as Black Angus filet and paella with Spanish touches such as piquillo peppers. Piedra's sommeliers curate an extensive wine list that includes varietals from Spain, Argentina, and Australia, though patrons sometimes eschew international bottles for glasses of sangria, made in-house from caramelized fruit and muscatel and Rioja wines. Occasionally during dinner hours, flamenco dancers perform their passionate dance moves on the restaurant's stage, spinning majestically to traditional Spanish music while stomping out the text of Don Quixote in Morse code.