Renowned Barcelona Market as Design Inspiration of Boqueria Restaurant in NYC
“Boqueria is a vivid, Barcelona style tapas bar, inspired by the vibe and great meals of the “Kioskos” at the famous food market “El Mercado de la Boqueria” in Barcelona.”
Veggie-Based Cocktails Offer Booze And Nutrition At The Same Time
“The Shishito Margarita is influenced by Boqueria’s Spanish roots. The Barcelona-inspired tapas bar and restaurant fuses shishito pepper-infused classic Blanco tequila with fresh lime for a refreshing cocktail that is subtly spicy, but not overwhelming.”
D.C.’s Destination Spanish Restaurants
“Sitting at the bar at Boqueria feels somewhat like a busy counter or bar experience in Seville or Madrid. Off in the corner is a leg of Jamón ibérico, and it’s one of the few places where to find Kas soda (a Spanish favorite).
This Is the Most Delicious, Mouth-Watering Ice Cream Sundae in Your State
By TAYLOR ANDREWS, Cosmopolitain
“This New York City restaurant’s Churro Sundae features four fresh churros, accompanied by vanilla ice cream, chocolate sauce, sprinkles, toasted walnuts, whipped cream, and flaming (yes, flaming) sparklers.”
Buñuelos de Bacalao (Salt Cod Fritters)
“It’s in this Basque city where chef Marc Vidal learned how to turn this staple Spanish ingredient into crispy, savory fritters—a mainstay at both his NYC restaurant, Boqueria, and his new cookbook of the same name.”
Paella Is So Much More Than a Delicious Dish It’s a Community Builder
“In coastal parts of Spain, paella is often finished with fresh shellfish, unsurprisingly, but access to ingredients and local tastes often dictate the finished product as in Boqueria’s (New York) massive “brunch paella” with chicken confit, pork belly, and sauteed kale topped with fried eggs.”
A Guidebook to Becoming a Spanish Chef at Home
By Florence Fabricant, NY Times
“A hefty well-photographed volume from Boqueria, a New York-based group of restaurants, shows the way with toasts and the stuff that can go on top, then segues from tapas into salads,eggs, vegetables, rice and noodles, seafood, meat and poultry, desserts and drinks, with a limited, well-chosen selection of recipes in each chapter.”
Cocktails, Alcoholic and Nonalcoholic Alike, in Greenwich Village
By Florence Fabricant, NY Times
“Distinguished by a handsome curved wood ceiling that soars near the entrance, it seats nearly 100 at a generous island bar surrounded by booths with more tables beyond, heading to the big open kitchen.
