Bully Spanish Steakhouse’s meats and sides. | Leading DC The restaurant at St. Gregory Hotel has tried lots of cuisines over the years, from Italian to French, but nothing has seemed to stick until now.  The hotel’s promising new Bully Spanish Steakhouse comes from Spanish chef Pepe Mo yaco, best known for Penn Quarter’s Cranes, which just closed after six years. Now he’s all in on the lobby-level restaurant that opened last winter at the busy neighborhood nexus of Dupont, Georgetown, and the West End. Bully’s steaks get their rich, smoky flavor from a pimentón rub, made from peppers smoked over oak and ground up into paprika. At Bully’s brand-new counterpart bar Torito, flamenco music floats through open-air windows and servers pour sangria from crystal vases. Conservas cost under $10 from 4 p.m. to close. Catalonia, we are not, but we’ll take what we can get.  What to order There really are that many mentions of paprika on Bully’s menu, starting with the calamari in an airy-not-greasy breading ($15). Bully has serious tinned-seafood street cred. Razor clams, anchovies, tuna belly filets, and sardines swimming in olive and sunflower oils arrive in their opened-up aluminum can surrounded by house-made chips ($18 and up).  A generous portion of sliced Jamon Iberico blankets a basketball-sized plate ($25). My eight-ounce hanger steak was grilled to perfection, as was its garnish of whole peppers ($38). Don’t sleep on the sides. The skillet of grilled corn mixed with Manchego cheese and paprika butter was so good ($15), we got two. The look The hotel lobby leads right into the two-tier restaurant, which is laid out like Bazaar Meat at the Waldorf Astoria. Dine right on the lobby floor near a wall of displayed red wines and midcentury wooden shelves stacked with Matisse and other coffee table books with worn pages.  Insider tip Both menus have some overlap when it comes to sides and starters like pan con tomate. Only at Torito, however, can you find Moyaco’s famed paella; the mini skillets are only $15 each. ...read more read less