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.”
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.
“For Boqueria: A Cookbook, from Barcelona to New York, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, which has spread to four New York City locations as well as to Washington, D.C.
“You must be doing something really special in order to make yourselves stand out from the crowd and be loved. That is what Boqueria NYC has done, and they celebrated its 10th anniversary in style last night with some pretty big names, food, drink and more.”
“Marc Vidal’s Secret Weapon: The Boqueria chef drizzles smoky paprika vinaigrette on everything, and so should you. Here are a few of his favorite ways to bring some smoke into yours…”
“The classic Spanish churro has four ingredients: water, oil, flour, and salt. Accompanied by a mug of chocolate to dip them in. However, the churro 2.0 can have a whole range of ingredients.
“Head to Boqueria (any of the NYC locations) to check out their new Las Islas wine list, with offerings from the Balearic and Canary Islands. “They are totally unique and immediately attention-grabbing. It’s Spain, but it’s not,” said Kieran Chavez, beverage manager, Boqueria restaurants.
“The seafood paella was pretty much incredible, and not to be missed! Anything on the menu that contains romesco sauce has gluten, but all dishes can be prepared without this sauce.
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