A Catalonian Spring Feast

Join us for an outdoor celebration of La Calçotada, Catalonia’s annual harvest of Spring onions – unearthed, grilled over open-flame, wrapped in newspaper to steam, served with romesco sauce, and crisp rosé.

We’re firing up a charcoal grill for the star of the show – NYC’s seasonal bounty of Spring onions – along with butifarra sausage, lamb skewers, and Ibérico pork presa. The feast is served with pots of romesco for dipping and free-flowing rosé wine.

Grab a bib, get messy, and celebrate Spring!

Sunday, May 23rd, 12 pm-8 pm
Boqueria Flatiron – 53 West 19th Street, NYC 10011

The Calçotada Experience

$75 per person, plus tax and gratuity
90-minute seating

Per Beure
Free-flowing rosé wine
Bodegas Edetaria Via Terra Rosat

Pa amb Tomàquet
Grilled stirato bread rubbed with tomato, garlic, and olive oil, served with olives and Piparras

Plat de Calçots
Spring onions, pots of romesco, grilled county bread

Fire-roasted eggplant, red pepper, onion, labne yogurt, fresh herbs, and olive oil

Carns Rostides
Butifarra sausage, seared Colorado lamb skewers, and Ibérico pork presa, served over Gigante beans

Dulce de Leche Cookies and Patxaran


A long, long time ago, in Lleida, a local farmer named “Xat de Benaiges” planted the sprouts of garden onions. He submerged them deep underground so that an extended portion of the stem remained white and edible. This agricultural process is known as Calçar in Catalan and is the root of the Calçotada celebration. Every spring, the harvest of calçots are unearthed, grilled over large open-flame barbecue pits, wrapped in newspaper to steam, and served on long outdoor tables with grilled meats, romesco, and rosé wine (in porróns of course!). We hope you join us for this time-honored tradition!


Additional tapas available a la carte

Tortilla Española 9
Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions

Croquetas Cremosas 13
Creamy croquettes; three each of mushroom and Serrano ham

Patatas Bravas 12
Crispy potatoes, salsa brava, pimentón, garlic allioli

Dátiles con Beicon 9
Dates stuffed with almonds and Valdeón blue cheese, wrapped in bacon

Pan con Tomate
Grilled stirato bread rubbed with tomato, garlic and olive oil