Owner and executive chef John Borras stokes his love affair with New Age Spanish cuisine by crafting a constantly evolving, seasonal menu of more than 40 classic tapas and fresh, unique dishes. Sweet sangria and wine flow as freely as newly paroled poetry while gustatory gurus sling such favorites as goat-cheese croquettes, mussels in spicy marinara, and beef tenderloin with manchego cheese and toast points. On the first Monday of each month, Macarena Tapas celebrates Lab Day, an event in which the flavors of nascent prospective menu items are paraded before discriminating guests, who nibble and offer advice on the ingredients' love lives.