Boqueria, New York
Named after a famous Barcelonan market, Boqueria resembles a traditional tapas bar but also offers a range of large dishes, such as seafood paella. Located in the Flatiron district, the restaurant’s interior is designed with tiled walls, warm wood paneling, pendant lights, and faux-leather banquettes. Seating is also available at a central communal table and a chef’s counter overlooking the open kitchen. The house sangria is a must, and tapas menu standouts include the cojonudo (fried quail eggs and chorizo on toast) and espinacas a la catalana (sautéed spinach with garbanzos, pine nuts, garlic, and raisins).
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
This small BYOB space was started by co-chefs Kurt Chenier and Shin Thompson as a catering company and deli. Now it is a tasting menu-only restaurant, with Saturday-night "underground" invite-only dinners. They specialize in comforting seasonal dishes, like winter mushrooms in puff pastry with wilted mustard greens.
We loved: Maple-basted stuffed quail with sweet-potato hash.
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