How many ways can a restaurant use Jamon Iberico. More than I could eat for sure, throw in some serrano, skirt steak (which I am trying desperately to duplicate at home) a veal cheek so tender that a slight touch with your fork splits it and you have a memorable meal. Service was outstanding, wine list all Spanish and the best damn gin and tonic I have ever had, and I cannot stand drinking gin and tonics. \n\nFavorite dish (outside of the jamon di Iberico) was the Brussel Sprouts with apple, fennel, serrano served warm. I suggest going with people you know as its all shared. If you want Paella order early as it sells out and can be 45 minutes before the next version is available. There are 5 or 6 types and they are made in rotation or for groups of 6 or more. \n\nMy complaint - I am tired of Croquetas. They may be traditional buut no matter where I have them, I really hate them and unfortunately Jaleo is no exception. Maybe they are not my food type as everyone else seems to love them. Maybe it's because we Americans see then as \"safe\" when compared to other items on the menu. Live a little y'all