Tavernita is in soft opening mode, and some parts of it, like the associated bar Barcito, aren’t even in that— they’re in what the industry calls “still under construction.” But operations are ramping up there, in advance of next week’s opening deluge, and we sent our man Huge Galdones in shortly before service the other night to capture how Chef Ryan Poli and crew are getting used to running the massive, sure-to-be-massively popular Spanish-tinged food and drink joint. He brought back photos of everything that will be ready next week— starting with the chicly neutral-toned dining room with its dramatic paneled murals (Huge compared the look to Balthasar in New York). Then there’s the bar, with soem 40 taps for its keg cocktail system— to keep up with the demand that the bar will surely see, Tavernita has a unique high-tech system for storing and pouring creative premixed cocktails at a level of freshness indistinguishable from a shaken cocktail. Finally, Huge takes us back of the house to see Chef Poli and team at work in the large kitchen, where he saw at least 10 to 15 chefs on deck. Check out his slideshow below.