“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.
“In Spain, nos vamos de vermut (“let’s go have a vermouth”) is code for a leisurely midafternoon snack—something simple and salty, like canned mussels or potato chips, accompanied by a glass of vermouth, Zack Bezunartea, director of operations for Boqueria in New York and Washington, D.C., explains.
“Manhattan’s third Boqueria “tapas bar,” recently launched on the Upper East Side, channels the easygoing, Barcelona-inspired vibe from the mini-chain’s Flatiron and Soho locations. And it’s likely to be with us for a long, long time.”
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