The bone (typically a cow femur) is slow-roiled to render the marrow until it becomes silky, spoonable, and buttery. Served Flintstone-style with a spoon and house-made oxtail marmalade that's both sweet and acidic. Reviewers describe it as the dish that defined tapas in Boston and made vegetable marrow trendy nationally. Arrive hungry — this is as much ritual as meal.
Tips from diners
Arrive hungry — this is rich and meant to be savored slowly. Spread the marrow on bread if available, or eat it straight from the bone with a spoon.
Ground or shredded chicken mixed with sofrito spices and wrapped in crispy pastry. Served with charred tomato salsa that's both smoky and acidic. The empanada is handheld and meant for dipping, making it ideal for the beginning of a tapas meal.
Tips from diners
Grab these at the bar while ordering your first glass of wine — they're quick to eat and perfect for taking the edge off hunger.
White anchovies (boquerones) are delicate and mild — nothing like the brown anchovy fillets on Caesar salads. These are cured in vinegar, finished with excellent olive oil, and garnished simply with herbs. They're served at room temperature and meant to be eaten whole. Reviewers note this as a palate cleanser and opening course that sets the tone for the rest of the meal.
Tips from diners
If you're anchovy-skeptical, try this — white anchovies taste nothing like brown ones. This dish has converted many anchor-avoiders.
A riff on Spain's national dish: a thick omelet baked until set, studded with paper-thin potato slices, caramelized onions, kale, and finished with plenty of eggs. It's sliced into wedges and served at room temperature. The sweetness of caramelized onions and the earthiness of kale give this version depth beyond the classic.
Tips from diners
This is one of the few vegetarian-forward dishes on the menu. Great to start with if sharing a meal with varied dietary preferences.
Brandade (salt cod paste) is breaded and fried into golden croquetas, topped with crispy tempura-battered lemon rings that add brightness and texture contrast. The croquetas are creamy inside and crispy outside, with the lemon providing both flavor and acidity that cuts through the richness. Reviewers praise these as equal to the bone marrow in execution.
Tips from diners
Eat these while they're hot and the exterior is at peak crispness — the kitchen makes them throughout the night, so ask for a fresh batch if you arrive late.
Toro opened in 2005 in the South End, created by James Beard-winning chefs Ken Oringer and Jamie Bissonnette. The Boston Globe called it "the place that started many Bostonians' love affair with tapas." Toro specializes in Barcelona-inspired hot and cold small plates designed for sharing, with an extensive Spanish wine list and creative cocktails. The dimly-lit dining room features exposed brick and a cozy, intimate setting that has sustained 20 years of loyalty.
Toro does not take reservations — first-come, first-served only. Arrive before 5:15 PM or after 8:30 PM to minimize wait. Peak times are 5:30-8:00 PM, expect 30-45 minute waits during those hours.
Bar seating has no wait — sit at the bar for immediate service, a better view of the kitchen, and a more social atmosphere. You'll be eating within 5 minutes.
The wine list is exclusively Spanish and curated to pair with tapas. Ask your server for a red or white by the glass that matches your mood — they know each wine intimately.
Page last updated: