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What is common among Mediterranean cuisines are the fresh and uncomplicated appetizers. This is especially true of Spanish tapas, which are becoming synonymous with appetizers. Spanish ingredients such as smoky hot or sweet pimentón (paprika), fired roasted piquillo peppers and cured chorizo. Add to this the fun of ordering a number of small plate dishes to taste and you have the quintessential cuisine du jour.

Tria's salads were brilliantly cast: alternating slices of red and golden beets with haricot vert, asparagus, and goat cheese; arugula with gorgonzola, caramelized walnuts and Bosc pears; and arugula with toasted sunflower seeds and a blood orange vinaigrette.

Entrees range from the French steak au poivre to the Italian black linguini with shrimp, clams, calamari, crab and mussels in a tomato sauce. But the show stoppers are the paellas: a la Basque, Catalana and Marinera.

90 percent of the Spanish ingredients are imported from Spain, while all items are house made: breads and pastas to desserts. The latter includes a sensational summery creation of panna cotta, and a richly rewarding crema Catalana.