Every table at Boqueria eventually arrives at paella.
It might happen after the croquetas, or after a second round of wine, or when someone looks up from their plate and says — without quite planning to — let’s get the paella.
In Spain, vermouth isn’t a cocktail ingredient. It’s a time of day. La hora del vermut — the vermouth hour — unfolds somewhere between noon and 2 p.m., a pause before lunch where the agenda is exactly nothing: a cold glass over ice, an orange slice, an olive, maybe a plate of chips or anchovies, and an unhurried conversation that could go anywhere.
The food on our menu has a history. Behind it are generations of people — mostly women — who grew it, preserved it, cooked it, and wrote it down. This Women’s History Month, we’re telling their stories.
Basque Country
Elena Arzak
Named the world’s best female chef more times than anyone has bothered to count, Elena could have coasted on a legacy.
Spring is here, and someone in your office, your family, or your friend group has to plan the thing. The graduation dinner. The corporate happy hour. The rehearsal dinner. The team send-off that actually feels like a celebration. That someone might be you.
Blue Back Square blends charm and community with just the right amount of bustle. Boqueria sits at its heart, a Spanish escape built for long brunches and lively dinners. When you’re not The West Loop thrives on grit, flavor, and reinvention.
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