For Chef Adam Donnelly, owner of Segovia Tapas Bar and Restaurant a popular Spanish-style spot, less is more. Diners and critics share an insatiable appetite for his sophisticated plates and appreciation of the restaurant’s trendy-yet-comfy industrial-chic interior. The wonder of Donnelly’s food lies in its artful composition. Many dishes are made with as few as four ingredients. Try Mascarpone- and pistachio-stuffed Medjool dates drizzled with maple syrup that tease with textures and a salty-sweet hook. Be advised this spot has a strict no reservations policy, so pop in early to get your name on the list. In the meantime prep for your experience with a frosty beverage at a nearby watering hole.