“I grew up eating [churros],” says Marc Vidal, executive chef of Boqueria, a Spanish tapas bar with locations in New York and Washington, D.C. “The flavor profile makes them the perfect sweet to get creative with, so we love to incorporate different seasonal fruits, ice cream and more to mix things up.
By Tom Sietsema, The Washington Post
“The freshly minted Boqueria has an advantage over its sibling in the form of a rotisserie, which turns out to be the source of one of the restaurant’s most enticing dishes: roasted organic chicken.
“The hand-sliced Ibérico ham at the entrance and the rotisserie are of particular note —the rotisserie will churn out slow roasted pork shank, braised baby back ribs, whole chicken and other specials. Keep your eyes peeled later on this month when the eatery launches its happy hour, lunch, and brunch.”
“Beloved Spanish tapas bar and restaurant brings signature convivial spirit to the neighborhood with new menus, expanded central bar area, lively open kitchen and chef’s counter seating.”
“The Penn Quarter restaurant has an open kitchen and a 12-seat chef’s table, a rotisserie for its spit-roasted suckling pigs, a 30-seat marble bar, sidewalk seating, and an all-Spanish wine list.”
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