From the moment you walk through the door, a lovely team of hosts greets and then seats you at the bar. The ambiance and general vibe of the place is spectacular, and once at the bar, you are met with an interesting & eclectic cocktail list, but the sangria offerings (passion fruit white sangria & red hibiscus) will blow you away (as they should at a tapas-focused destination). ‘Jamon iberico de bellota’ is prepared perfectly and is the finest of its kind (the meat comes from free-range pigs that roam oak forests along the border between Spain & Portugal, and the acorn-only diet during its last period produces a most desirable flavor). ‘Patatas brava’ are served with rosemary aioli & a ‘spicy-tangy’ sauce that tastes most like a deviation of classic BBQ, which makes for a delicious and interesting combination. The place is becoming renowned for its tacos, and while all are on the level of incredible, the fish tacos up the ante to outstanding. All taco offerings come in sets of two, so don’t under-order as you will regret it later. Alas, there’s no time for regrets here, as ABC Cocina keeps delivering on all other sections of its menu. Beef tenderloin ‘burnt ends’ from the wood burning grill come in a chimichurri sauce that enhances every crispy bite. For dessert, the ‘impossible’ flan is – you guessed it – impossible to miss out on. Between the food, ambiance, and service, ABC Cocina is truly a remarkable dining experience that we’d be happy to go back to again and again, until we’ve tried everything before the locally-focused seasonal menu changes…and then we’ll come back again for more.

Among the charms to behold at B&B is their habit of cutting the burgers in half. A simple gesture, sure, but it does more than make the behemoth easier to eat: it reveals the full cross-section of the creations. This quirk is best applied to the White Truffle Burger, a $45 miracle that, when on the menu (the fantastic fungi have to be in season), drives diners into a frenzy. It’s a sight to be seen when it’s sliced down the middle. On top of Pat LaFrieda meat goes ample salt and pepper, and once the pink outsides start browning it’s topped with tangy Robiola cheese, while toasted buns get slathered on the underside with truffle aioli. After the patty is grilled to perfection and placed on the bun, on goes a heap of shaved rare white truffle. Then, of course, it’s cut in half, letting the patron see exactly what went into the very pricey burger. Look for it when white truffle season is back in full bloom.

Oh, and bring a translator: no one working here speaks English. Hey, you wanted authentic, you got authentic!