You might expect style to trump substance in a restaurant owned by a designer, but Ferdinand owner Owen Kamihira, the father of the Buddakan Buddha and the Continental olive, makes certain that’s not the case here. His first solo venture has the sleek sensibility and witty visual details of a Starr restaurant; it’s also as loud as any of the charter members of SRO, a combined effect of the bare floors, festive atmosphere and the impressive lineup of Spanish wines. The food is straight tapas — hot and cold, salads, bocadillos and pinchos — and for the most part nicely crafted. Cubes of charred watermelon are blanketed with a thin slice of Serrano ham, skewered with a thread of tarragon and licked with olive oil. An asparagus and crab flan is a delicate, creamy custard served with a spoon. Even the missteps, slight as they are, are still tasty enough to polish off. Open Mon.-Thu., 5 p.m.-mid.; Fri.-Sat., 5 p.m.-1 a.m.; Sun., 11 a.m.-3 p.m. and 5 p.m.-mid.

No comments have been posted for this restaurant

All reader comments are subject to our Terms of Use. By clicking Post Comment, you acknowledge that you have reviewed and agree to these Terms.

Name	please enter your name
Email (will not be published)	please enter a valid email
Comment	please enter a comment
Enter the security code on the right in the textbox below.
Security Code	please enter the code
	Join the City Paper Mailing List