The entrees lived up to the high expectations the tapas had established. The strip steak ($38), sourced from Monkton's Roseda Farm, was some seriously high-quality and buttery meat, and came with zucchini that had been grilled to take on a surprisingly smoky wood flavor. The duck confit ($27) featured crunchy, crisp skin that stood in stark contrast to the moist, tender meat beneath it, but as well prepared as the duck was, it was nearly overshadowed by the gnocchi accompanying it: a crispy exterior paired with a creamy, cheesy interior containing what appeared to be flecks of green onion. The three olive bread montadito ($18) made for a refreshing counterpoint to all the meat dishes—the open-faced sandwich was topped with fresh peas, beans, and thin slices of squash, with just enough goat cheese spread across the bread to lend the dish some creaminess and complex flavor without detracting from the crispness of the vegetables. The morcilla ($24), aka Spanish blood sausage, didn't quite compare to the other entrees, but it was still a quality sausage—the meat crumbled into juicy morsels as we cut through the casing—and paired well with the poached duck egg, potatoes, and bits of bacon that accompanied it.