The Upper East Side does “easy nights” better than most neighborhoods in Manhattan. You can walk to dinner, keep the pace relaxed, and still end up somewhere that feels special. That’s exactly why people keep searching Best Paella UES when they want a meal that’s both comforting and memorable.
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.
The bartender is mid-sentence about a Barça match when the gambas al ajillo land on the bar in front of the regulars. Nobody stops talking. The pan still sizzles. Someone tears off a piece of bread without looking down. This is the part of the evening that doesn’t have a name — not quite dinner, not quite drinks, somewhere in the middle where the best nights tend to live.
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