A ticket with a few items a bar order waiting to be filled.
Executive chef Jonah Miller and his line cooks get ready for the night of service. The first reservation just sat down, so this is the calm before the storm.
A reference for the servers — a list of passed pinxtos with their prices is taped to the pass.
Sous chef Jenni Cianci stands in the kitchen.
Executive chef and owner Jonah Miller stands at the front of the kitchen he helms.
Percebes are goose barnacles. A crustacean, the weird-looking delicacies live attached to rocks in the ocean near the shore. They're harvested in northern Spain by hunters scraping them off rocks. They're served with a little olive oil and eaten similarly to a lobster claw.
A server squeezes some lemon on the English pea, garlic scape, and Manchego toast.
Pig ears crackle fresh from the oven.
Another passed pinxto — white anchovy, guindilla pepper, and manzanilla olive.