Photo by Ty Mecham
Author Notes: Crackling top and bottom, succulent goodness in the center: that’s our seafood paella. We do it Catalan-style, adding both sofrito and picada for a more robust flavor.
BOQUERIA This latest addition to Yann de Rochefort’s collection of Spanish restaurants, the fifth in New York (there’s also a Washington, D.C., branch), is the largest. Distinguished by a handsome curved wood ceiling that soars near the entrance, it seats nearly 100 at a generous island bar surrounded by booths with more tables beyond, heading to the big open kitchen.
A Fine Pair
Tipples for your tapas
By OUT Magazine
TAPAS, BITE-SIZE MORSELS of joy spanning an array of flavors, textures, and toppings, are the perfect food for the noncommittal. But while their popularity has grown well beyond the Iberian Peninsula, many diners still seem unsure of what to drink with them.