If you consider yourself a foodie, this might not be the place for you. First the good: the plating was great, and the service was attentive and engaging. But what is plated impeccably still has to wow the taste buds. I ordered Rossejat Negra, Pulpo al a Brasa, and Pimentos with Goat Cheese (and wish I had ordered the Endive). But I was disappointed that the Rossejat Negra (squid ink pasta-paella with four head-on shrimp, alioli and squid). To my dismay, there was hardly any squid in the dish, and squid is inexpensive. I ended up cutting up my pulpo and added it to the Rossejat just to rescue the dish. Was this just a decision to maximize profit, or did the kitchen run out of squid? I ask this because the waiter mentioned I snagged the last Rossejat, but it was only pm and the dinner rush hadn't even started. It also seemed like there was one manager on the floor for every four guests. An exaggeration, yes, but it seemed like the food suffered to accommodate the very large overhead. I wanted to like this place, but would not return because the food doesn't seem to the most important thing about the place.