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When the 9th Door opened in 2005, veteran chef Michael Wahaltere was called in as a consultant, and he created a menu of Spanish favorites, meant to be mixed and matched and made into a meal. To go with this inviting lineup, the cavernous spot was decked out in coppery hues and dark woods, with a plush red banquette along the wall and a bed in the middle of the dining room, gimmicky enough to make you feel like you've entered some adult theme park. The decor remains; the chef does not. Today's board keeps a lot of the original Wahaltere creations; the menu is divided between hot and cold tapas, all of which combine such traditional ingredients as olives, ham and Manchego and goat cheeses, with varying levels of complexity and success. The best time to stop by this restaurant is during happy hour, when the bites and beverages are a steal.