Dear Guests,
Since opening our doors in Penn Quarter this April, you have so generously offered us your honest and invaluable FEEDback about our BRUNCH menu. For this, we not only want to thank you…but to let you all know that we’ve been listening!
Grilled Ribeye
Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top.
Blistered Green Peppers with Coarse Sea Salt
“Be careful. About one in seven is really spicy.” Our servers and food runners repeat this phrase whenever they place this dish on a table at our New York and Washington DC restaurants.
Melon with Iberian Ham and Fresh Herbs
A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing summer masterpiece that gets guests talking.
FOR THE COOK
Boqueria Cookbook
What we love about cooking is the way it brings family and friends together. We hope that these recipes and their origin stories will allow you to bring a bit of the Boqueria experience to your very own kitchen, and that the cooking, the conversations, and the connections they inspire will become part of your life as they have ours.
