My favorite item on Pintxo's delightful menu is the quail eggs on toast. The egg is served sunny-side up on a toasted slice of bread that's crisp on the edges and sprinkled with slices of serrano ham and chorizo (how I love chorizo). And the quail egg—its smallness, its precious yolk—makes me feel like a king. The regular big and dumb chicken egg is for the hoi polloi. The quail egg is only for us, the royalty in robes—the king and queen, the prince and princess. Yum. (Pintxo, 2207 Second Ave, 441-4042, 4 pm–midnight)