It's Spanish time at the former Pacific Time space in the Design District. The arrival of Andalus means the clock moves slower and the wines are perhaps imbibed a tad faster. It means small plates of food and big doses of flavor. It means dining with no fuss and much fun. It means a host of hot and cold tapas (most $7 to $15). In the former category are prawns gilded with garlic and Spanish chili, and white herrings (chanquetes) finessed with fried eggs; the latter includes all manner of regional cheeses and renowned hams at surprisingly fair prices ($15 excepting the pata negra offerings). Soups are also ladled hot or cold ($6 to $8) — from an ideal Andalusian gazpacho to a hearty sopa de mariscos stocked with five types of shellfish. Another specialty of the namesake region is hake andaluza, which comes fried, salted, and peppered. Hake is likewise plated in other classic ways, as is bacalao and sole ($18 to $23). Steaks, lamb or veal chops, and other meaty main courses run $16 to $28; a grand paella based on Calasparra rice is $40 for two. The prices are right; the ambiance is energetic. Andalus is on Spanish time, all right — and it's time you checked it out.