Entries tagged with 'Spanish'
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The fútbol and the playlist can work against romance, to be sure (and not taking plastic may irritate some), but the raucous atmosphere of tapas joints further downtown--Casa Mono, say, or Boqueria--is dialed back at the comparatively restrained Manolo, making it more conducive to courting. With its almost-there atmosphere and range of authentic, interesting dishes Manolo is best for: a getting-to-know-you date.
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Whether it's dates or birthdays or bachelorette parties, Pipa Tapas y Mas has become Flatiron's go-to tapas bar for those long and lingering suppers, punctuated by jovial conversation and glassfuls of sangria. At first glance Pipa is hardly the cozy tavern you would expect from a typical Spanish-style tapas bar, given the dining room's ornate chandeliers and antique mirrors--all sporting price tags upwards of $5000.
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In a season of highly anticipated openings, Seamus Mullen's
Tertulia was up there with
RedFarm as one of September's most talked-about. "[The] rich, deceptively sophisticated menu... does for tapas-style Spanish cuisine what Batali did for Italian pastas and April Bloomfield did for English pub food," wrote Adam Platt
in New York Magazine last week. If you've been reading this early press, you'd believe it's the opening of the year. But that wasn't quite our experience.
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As restaurant neighborhoods go, the East Village is the equivalent of a Honduran tilapia farm: packed to the gills and in danger of polluting the ecosystem (in this case, with middling restaurants). But
Pata Negra, sandwiched into a narrow space on 12th Street between the takeout and proper restaurant locations of mac-and-cheese stalwart S'MAC, has proven itself as a sleeper in the tradition of Spain's best tapas bars, and the area is better for it. Wallets and waistlines, not so much.
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A decade or so ago, the food world was abuzz about the boundary-pushing cuisine of Spanish chefs, led by Ferran Adrià at El Bulli—such that when the Spanish restaurant Meigas opened on Hudson Street with Luis Bollo as the chef, William Grimes at the
New York Times declared, "Spanish foam has finally washed ashore on Manhattan Island... It was only a matter of time." Bollo's menu was one part inventive (a foamed lobster gazpacho) and one part traditional (baby squid in its own ink), and his suckling pig was so good that
Ed still rhapsodizes about it. In short, the chef made an impression. Ten years later, how would his newest restaurant, Salinas, stack up?
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By all accounts El Charro serves a mean sangria and snappy margarita. We're less sure about the nachos, on the menu, perhaps, to please the kids; and the music, a mildly disconcerting medley of Three Doors Down and Stevie Nicks. But the vivid cooking and utter lack of trendiness have their own charms. El Charro is best for: a date to
el país viejo.
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[Photos: Nikki Goldstein] Between so many restaurants with lines out the door, the fairly new Taberna seems entirely undiscovered as an Upper West Side brunch destination. The menu offers all sorts of interesting Spanish specialties, like spinach and raisin...
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[Photo: Kathy YL Chan] There are often days when I'm hungry but wholly indecisive. Those are the days when I head to Despaña in Soho. I can nibble and pick, mix and match to my choosing. Their sandwiches are...
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In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check...
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Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: Spain Locations worldwide: Around 200...
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