Chef Seamus Mullen has returned to the city's dining scene with this boisterous new eatery that has had fans heading here in droves since day one. Inspired by a sidreria, or cider house common to Northern Spain, Tertulia is a convivial gathering spot complete with a bar equipped with wood barrels dispensing Spanish wines, and sangria nicely finished off with a scoop of diced fresh fruit. Cured meats and cheeses bolster the chef's ingredient-driven take on tapas that offers up arroz a la plancha, creamy Calasparra rice caramelized on a hot griddle; rabo de toro, spoon tender oxtail glazed with sherry jus and served with crushed smoked potatoes, brined olives, and shaved celery; or warm apple cake sided by rum raisin ice cream and cider caramel.