“The seafood paella was pretty much incredible, and not to be missed! Anything on the menu that contains romesco sauce has gluten, but all dishes can be prepared without this sauce.
BOQUERIA
Spritz It Up
“In Spain, nos vamos de vermut (“let’s go have a vermouth”) is code for a leisurely midafternoon snack—something simple and salty, like canned mussels or potato chips, accompanied by a glass of vermouth, Zack Bezunartea, director of operations for Boqueria in New York and Washington, D.C., explains.
New tapas eatery Boqueria brings downtown feel to UES
“Manhattan’s third Boqueria “tapas bar,” recently launched on the Upper East Side, channels the easygoing, Barcelona-inspired vibe from the mini-chain’s Flatiron and Soho locations. And it’s likely to be with us for a long, long time.”
Boqueria UES’s Fideuà Negra, One of Our 100 Favorite Dishes
“Boqueria UES’s Fideuà Negra,One of Our 100 Favorite Dishes:Cooked similarly to a paella, the base here is garlic-tinged squid ink noodles, which hide chewy bits of mollusk and serve as a nest for fat prawns and sweet clams.”
Boqueria Opening on the Upper East Side
“Tapas eatery Boqueria debuts its third New York City location tonight, now delivering tasty plates of Spanish eats to the Upper East Side. Barcelona native Chef Marc Vidal continues his nuanced execution of classic small plates at the new outpost, which offers intimate seating for 70 in the cozy dining room awash in golds and beiges.”
