FOC serves unconventional, reinvented Spanish tapas. Instead of the basic chorizo in cider or bacalao, expect traditional tapas combined with modern cooking methods. The Angus short ribs, served with confit potatoes and portobello mushrooms, are juicy and succulent—a feat achieved by sufficient marbling, which lends a perfect balance of meat, fat and juice. Kudos to the fideuà, too; like a noodle-based paella, the thin noodles soak up all the richness of the stock, which results in every mouthful being a delight. The suckling pig, however, could have been improved if it was a bit chunkier and crispier. Servers are very helpful and will even debone and slice the ribs for you, making the dining experience that much easier.