Toro

Toro at 1704 Washington Street in Boston's South End is a Barcelona-inspired tapas bar from chefs Ken Oringer and Jamie Bissonnette, and has occupied a permanent position at the top of Boston's most sought-after dining lists since it opened in 2005. The restaurant draws its identity from the tapas bars and pintxos counters of the Basque Country and Catalonia, filtered through the creative sensibility of two of Boston's most celebrated chefs. The menu is designed for sharing, with dishes arriving as they emerge from the kitchen rather than in formal courses. The maíz asado — grilled corn on the cob brushed with aioli, lime, cheese, and espelette pepper — is so associated with Toro that it has become a Massachusetts restaurant landmark in its own right. Pa amb tomàquet, the Catalan grilled bread rubbed with tomato and drizzled with olive oil, is both a staple and a revelation when made with quality ingredients. The churros with chocolate dipping sauce are the dessert of choice. Toro's dining room is energetic to the point of being loud on busy evenings, with close-set tables, an open kitchen, and a bar that fills quickly after 7pm. The cocktail program emphasizes Spanish spirits — vermouth, Sherry, and gin — alongside sangria variations. Weekend brunch is a South End institution, featuring Spanish-inflected egg dishes and the same small plates available at dinner. Reservations open 30 days in advance and the most desirable slots fill almost immediately.