Chef Alvaro Beade hails from the rich culinary region of Castilla y Leon in Spain, and so do many of Ideas's ingredients (and ideas). The wine list, for instance, is laden with lush Leonese labels from Toro, Rueda, and Ribera del Duero. Mediterranean seafoods are flown in too, like lubina (sea bass), dorada (sea bream), and the calamarilike cuttlefish. Roasted piquillo peppers, courtesy of the Ebro River Valley, get piped with bacalao and drizzled with cognac sauce. We're not sure where the crackly-skinned suckling pig comes from, but we do know it is sumptuously simmered in its fat for three hours before getting finished in the oven and that it is unspeakably, lip-smackingly good. So are consommé of Serrano ham, carpaccio of king prawn, veal cheeks braised in red wine, and a 35-ounce, bone-in rib eye steak for two. Yet a finish of saffron-soaked pineapple carpaccio capped with scintillating lime sorbet just might sound the highest note of all. Cuisine this delicious and authentically Spanish doesn't come cheap (entrées are $28 to $36), but the price includes entertainment by way of a picture window in the elegantly appointed dining room that allows diners to peer into the glistening kitchen and watch the gastronomic goings-on. Does your favorite Spanish restaurant have all thisç We didn't think so.