The burning heart of northern Spain flickers on the edge of Little Havana. Here, at Asador 5 Jotas, owner Javier Eseverri has created a meat-wrapped wonderland flecked with nearly two dozen types of tapas and a veritable ocean of vino tinto spanning bright, reasonably priced malbecs to big, bold budget riojas. Where you fall is up to you, but don't even think of approaching the hulking chuletón de buey ($24 per person) without a full glass. The aged rib eye arrives sizzling on a hot stone paired with peppy roasted red peppers that add a hit of acidic freshness. Piquillo peppers play a similar role alongside grilled lamb chops that come thick with smoke and rosemary's grassy sweetness. If meat isn't your game, opt for a clay red cazuela of the hard-to-find baby eels called gulas ($11) laced with plenty of garlic and tiny sweet rock shrimp. Whichever way things go, Eseverri is there to ensure you get the finest Basque hospitality — and that you don't guzzle too much wine before heading for the door.