By TAYLOR ANDREWS, Cosmopolitain
“This New York City restaurant’s Churro Sundae features four fresh churros, accompanied by vanilla ice cream, chocolate sauce, sprinkles, toasted walnuts, whipped cream, and flaming (yes, flaming) sparklers.”
“It’s in this Basque city where chef Marc Vidal learned how to turn this staple Spanish ingredient into crispy, savory fritters—a mainstay at both his NYC restaurant, Boqueria, and his new cookbook of the same name.”
“In coastal parts of Spain, paella is often finished with fresh shellfish, unsurprisingly, but access to ingredients and local tastes often dictate the finished product as in Boqueria’s (New York) massive “brunch paella” with chicken confit, pork belly, and sauteed kale topped with fried eggs.”
By Florence Fabricant, NY Times
“A hefty well-photographed volume from Boqueria, a New York-based group of restaurants, shows the way with toasts and the stuff that can go on top, then segues from tapas into salads,eggs, vegetables, rice and noodles, seafood, meat and poultry, desserts and drinks, with a limited, well-chosen selection of recipes in each chapter.”
By Florence Fabricant, NY Times
“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.
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