Tertulia

359 6th Ave.

New York , NY , United States http://tertulianyc.com/

(646) 559-9909

Vermont-born chef Seamus Mullen, a star student of Spanish cuisine, found inspiration for this West Village restaurant in the rustic cider bars of the northern Asturias region. In the front, there’s a small bar with a great selection of sherrys, cava and extra-tart Spanish ciders; in the back, Mullen and his staff cook most of the food in a custom-built, wood-burning oven. Some of the best dishes have a strong hit of smoke: brussel sprouts are frizzled until dark brown and served with little chunks of pork belly, lamb breast is grilled and served with farro and cauliflower, and a large paella for sharing, is cooked over the open flame so it gets an authentically crispy bottom crust.

AS FEATURED IN...

From Food & Wine , JUN 2012

“A lot of Americans have never experienced traditional paella,” says Seamus Mullen, chef-owner of New York City’s Tertulia and an expert in Spanish cooking....MORE
– #<Article::ArticleAuthor:0x77c7d40> How to Make Paella

Last updated Fri Jan 18 00:28:53 UTC 2013