“At the time we met, he [Kieran Chavez, the beverage director at the Spanish tapas mini-chain, Boqueria] was making two drinks with the stuff: a lime leaf collins—like limeade, only more interesting—and a carrot-juice-based concoction with Seedlip, saffron, and banknotes of India pepper.
“I grew up eating [churros],” says Marc Vidal, executive chef of Boqueria, a Spanish tapas bar with locations in New York and Washington, D.C. “The flavor profile makes them the perfect sweet to get creative with, so we love to incorporate different seasonal fruits, ice cream and more to mix things up.
By Tom Sietsema, The Washington Post
“The freshly minted Boqueria has an advantage over its sibling in the form of a rotisserie, which turns out to be the source of one of the restaurant’s most enticing dishes: roasted organic chicken.
“The hand-sliced Ibérico ham at the entrance and the rotisserie are of particular note —the rotisserie will churn out slow roasted pork shank, braised baby back ribs, whole chicken and other specials. Keep your eyes peeled later on this month when the eatery launches its happy hour, lunch, and brunch.”
“Beloved Spanish tapas bar and restaurant brings signature convivial spirit to the neighborhood with new menus, expanded central bar area, lively open kitchen and chef’s counter seating.”
“The Penn Quarter restaurant has an open kitchen and a 12-seat chef’s table, a rotisserie for its spit-roasted suckling pigs, a 30-seat marble bar, sidewalk seating, and an all-Spanish wine list.”
“Boqueria, which has four locations in New York, was founded by Georgetown graduate Yannde Rochefort. Displays of Spanish bottled vinegars and vegetables and a glossy red meat slicer welcome guests to the thick marbled 24-seat bar—the brand’s biggest yet—which will serve Shishito margaritas, exclusively Spanish wine, and lots of sherries and sangrias.”
“Tapas really aren’t the ideal cuisine for groups, but Boqueria takes the guesswork out of them. For $49 per person (plus tax, tip, and drinks) in groups up to 10 at this location, the table gets a selection of tapas, paella, and churros con chocolate.”
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