Not knowing any better, I was more than happy upstairs sharing a board of excellent lomo and ciabatta - Aurelia's charcuterie (Italian, Spanish and French) is definitely on par with Barrafina's. A sommelier prescribed Malbec to go with our plate of salt marsh lamb leg with anchovies in salmorigilio sauce. This lamb has been haunting my brain each time my stomach runs to empty ever since. Sliced, hot, vaguely rare lamb speckled with gooey lemon garlic oregano and parsley puddles. If I'm ever on death row, I want this lamb, served with dauphinoise potato, plus cavolo nero with parmesan and pine nuts.