“Maybe it’s the rising popularity of cold brew, or the ever-present boozy brunches in D.C., but for some reason, many hot bars and restaurants around town are combining coffee and alcohol into one cool drink for the summer.
“Boqueria’s Ensalada Cogollos is a signature salad – crunchy romaine, hazelnuts, mint and Idiazabal cheese, topped with a delicious romesco vinaigrette, which lends not only hearty, bold flavor but also wonderful texture from the breadcrumbs in the romesco, a traditional Catalan sauce made by blending deeply roasted tomatoes, toasted bread, fried hazelnuts and parsley.
“Boqueria, a Barcelona-inspired tapas bar and restaurant with locations in New York City and DC, is known for serving up classic Spanish dishes and innovative cocktails that highlight seasonal ingredients.
Lisa Jennings, Restaurant Hospitality
“This week, Boqueria announced a minority investment by longtime restaurant industry veteran Paul Fleming, who has created and helped grow such brands as P.F. Chang’s China Bistro — he’s the “P.F.” — Flemings Prime Steakhouse & Wine Bar and, more recently, Paul Martin’s American Grill and Tacos & Tequila Cantina.
“A tapas restaurant is moving into a space just in front of the infamous Fulton Market District sign at Fulton and Halsted. New York-based Boqueria is opening the chain’s first Chicago location in the 811 Fulton development later this year at 807 W.
“Tapas make for a perfect boozy brunch affair. Eat a little. Drink a little. Repeat. At Boqueria’s four (Flatiron, UES, Soho and Garment District) locations across the city, you can order from a brunch menu ($42), which includes favorites like pan con tomate and patatas bravas and even a decadent brunch paella topped with fried eggs.”
“I like grilling lamb in the springtime, as it’s a bit more unexpected,” says Chef Marc Vidal of Boqueria. At the restaurant, their pintxos morunos—grilled spiced lamb skewers—are very popular and with good reason: “I marinate boneless lamb top rounds for two days with toasted cumin, coriander, fennel, onion, pimenton, and lemon and serve them with pickled shallots and salsa verde,” he says.
“The Boqueria Burger ($20) is this vibrant Spanish tapas bar and restaurant’s take on a juicy burger, brand new to the lunch menu this spring. It’s made from dry-aged rib steak and brisket, topped with red wine onions, Valdeón cheese and served on a brioche bun coated with allioli, alongside piparras, french fries and mixed greens.”
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