“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.”
“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.”
“Not everyone is lucky enough to have a Spanish-style siesta after lunch. But Dupont’s new Manhattan tapas transplant, Boqueria, could change that for D.C. diners. The month-old restaurant launched lunch service last week, with a menu of sandwiches, salads and tapas that practically demands a post-meal nap.”
“The versatile Spanish classic pan con tomate–which can be eaten all day, from breakfast into the week hours-is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil.
“You’d be wise to pay attention to the blackboard and its specials, which are driven by farmers-market bounty. That’s where you’ll find the most exciting shares, which show off the ingenuity of chef Marc Vidal, who shuttles between DC and New York each week.”
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