By Grace Wong, Chicago Tribune
“Boqueria, which has four locations in New York City and two in Washington, will open its first Chicago location Dec. 5, serving Barcelona-style tapas, churros and pitchers of sangria. Don’t miss the paella de mariscos, made with bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron and salsa verde, or the Spanish cheeses, charcuterie and other shareables like the pan con tomate or pulpo a la plancha, made with grilled octopus and served with fennel, smoked pimenton and Picual olive oil mashed potatoes.”
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By Victoria Marin, Thrillist
“With four locations, this Barcelona-style tapas bar is bound to be convenient for most of your party. Bountiful menu selections like the creamy mushroom croquetas de setas, or the seafood-loaded paella de mariscos sweeten the deal.”
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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.”
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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.
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By Lisa Ruland, Eater Chicago
“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.”
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