By Olivia Harrison, Refinery 29
“The Spanish Roots is perfect for a holiday gathering; it brings notes of rosemary and thyme (used in so many traditional holiday dishes) and uses a spicy saffron-chili syrup to keep you warm from the cold.”
“True to the spirit of tapas (and, while we’re at it, the spirit of Thanksgiving), it’s a meal made for sharing with family or friends.”
By Travis Mitchell, The Washington Post
“At Boqueria’s two D.C. locations, tapas share the midday menu with Mediterranean-inspired sandwiches, salads and grain bowls.”
By Naomi Waxman, Eater Chicago
“The Chicago restaurant will seat 100, with 14 or 15 spots along a kitchen counter and 18 at the bar. An outdoor patio will seat around 30 when it opens in the spring.
“The 164-seat restaurant plays up executive chef Marc Vidal’s best sellers — seafood paella, patatas bravas, and boquerones — alongside a lineup of dishes exclusive to D.C.”
