MELÓN CON JAMÓN

Melon con Jamon on a white plate: Melon with Iberian Ham and Fresh Herbs

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.

Read more >

Read More

MOTHER’S DAY – OUR FAVORITE GIFTS FOR MOM

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.

Read more >

Read More

CELEBRATING MOTHER’S DAY WITH A RECIPE FROM CHEF MARC’S GRANDMOTHER

Wine-Braised Chicken with Prunes and Cinnamon

Wine-Braised Chicken with Prunes and Cinnamon

When Chef Marc mentions the classic dish of Pollastre a la Catalana, anyone who knows him can tell that he’s talking about more than a plate of wine-braised chicken with prunes and cinnamon. His face lights up, and you can see that even just in describing it, he is transported back to his native Barcelona; to smells wafting from his mother and father’s restaurant; to his grandmother’s kitchen on a cool summer night.

Read more >

Read More

Boqueria receives 2019 JBF Outstanding Restaurant Design Award Nomination

Yann de Rochefort, founder of Boqueria, and Alireza (SRA) speak to the design ethos behind the inspiration of Boqueria’s most recent NYC location at 260 West 40th Street.

The restaurant, recently nominated for the 2019 James Beard Foundation’s Award for Outstanding Restaurant Design (76 Seats and Over), was designed by the firm Studio Razavi Architecture.

Read more >

Read More

1 2 3 4 7