Whether or not you should be taking a full meal at César is still under question. It’s a bar in the Spanish style, for heaven’s sakes, with small, salty drinking snacks to accompany the large and varied wine list and the mixologically ambitious cocktails. But start with a plate of the paper-thin jamón de serrano and paprika-crimson chorizo, and you may not yet be satisfied. Then your tablemate might have to try those tart, pungent, pickled white anchovies that César imports from Spain. And you just can’t leave without that heap of the slivered, herb-flecked fried potatoes. By that time, you’ll probably have downed a couple of glasses of sherry, so you might as well finish yourselves off with one of the bocadillo sandwiches or more substantial items such as the plank-roasted halibut fillet topped with a fiery cilantro pesto. And then there’s dessert.