New York tapas export Boqueria has arrived in D.C., opening for service last week in the old Panang space at 19th and M Streets NW. We were invited to preview their small plates and spirit-based sangrias at a media and friends opening party.

Diners ascending the steps to the second floor restaurant were tempted with a peek at hunks of manchego, garrotxa, and other Spanish cheeses and a station for assembling cold small plates like a Boqueria’s delicious boquerones en vinagre, vinegared white anchovies with roasted red pepper and olive tapenade on crisp baguette slices. Turning left from there was a bar that wrapped around the front room of the restaurant with the menu written on chalkboards overhead.

The rear dining area was filled with lots of natural light and walls that are a mix of wine shelves, brown and white tiling, wood paneling, curving shared banquets, and high tops with high seating.

The outer crispness of patatas bravas gives a potato chip like crunch to the dish. Unsurprisingly, dates stuffed with almonds and Valdeon cheese and wrapped in bacon aren’t to be missed. Deep fried shrimp and a skewer with the most tender octopus I’ve ever had don’t appear on the opening menu, but they would be a welcome addition. There are several pork sausage styles and hams that sell for $5 an order. Then there’s Iberico hams, sliced from the butts of the famed acorn-fed, black footed pigs, that sell for $22 and $32 an ounce.

Boqueria joins a handful of other notable tapas restaurants. José Andrés’ trio of Jaleos in Penn Quarter, Crystal City and Bethesda are the long established heart of his empire. On the newer side of things, Estadio on 14th Street has become known for being one of the hottest destinations and hardest reservations to score in town.

Judging from the success of the existing tapas joints in town, we’re betting there’s room for one more.