A new name and location for Bull-eh-dia's, this two-floor space will comprise a main dining room upstairs, with steps up to the bar area, and a lounge with occasional live music and flamenco performances downstairs. The menu will remain, including the paella with real saffron, the pasta-based Catalonian cousin to paella called fideuà, and tapa-rrific bacon-wrapped dates stuffed with goat cheese.
