Before opening the New York offshoot of their hit Boston tapas joint, Toro, co-chefs and empire builders Ken Oringer and Jamie Bissonnette embarked on a food-and-drink-filled research trip through Barcelona and San Sebastián. Their Spanish exploits influenced dishes now being served at the cavernous new Chelsea location, like setas (left): luscious plancha-cooked mushrooms with a farm egg yolk, olive oil and parsley. The prepartion is inspired by a simple plate of cèpes (porcini) at one of Oringer's favorite restaurants in San Sebastián. Here, the chefs reveal more exclusive highlights from their itinerary in Chef Dream Trips: Spain.
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