Since "a la planxa" refers to cooking on a grill, it's no surprise that the menu's filled with grilled meats and seafood like octopus with confit potato and smoked paprika, and—if you're really starved—the cochinillo asado, a whole-roasted suckling pig that feeds four (you have to order this piggy 72 hours ahead of time).
But there's a bunch of other options, including a list of cured meats, regional cheeses, flatbreads, and traditional tapas like bacon-wrapped dates stuffed with almonds and a Spanish omelette served with spinach, potatoes and saffron aioli.
If you're around during the week, stop by for Mercat's Monday Funday deal: $1.99 sangrias all night long in the restaurant lounge. But you'd be remiss if you didn't at least nibble on something; the newly crowned Iron Chef also won a 2009 James Beard Award for Best Chef: Mid-Atlantic. The Beard Awards are to chefs what Oscars are to actors. Wait a minute, "Mid-Atlantic" chef? Don't tell the Blackstone folks.
[Photo: Mercat a la Planxa's Facebook]