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This Kirkwood restaurant covers two of St. Louis' favorite recent dining trends: small plates and wine bars. Unlike most "tapas" restaurants locally, some dishes here show Iberian influence, such as grilled asparagus with melted Manchego cheese and romesco sauce. In general chef Christopher Delgado's kitchen shows strong technique and careful attention to detail, as evidenced by beautifully grilled lamb chops in a cucumber-yogurt sauce, or a rich, perfectly seasoned crawfish étouffée. For a self-proclaimed wine bar, though, the narrow selection is in need of attention, given the preponderance of labels that can be found at most area grocery stores.