Boqueria’s tapas empire has reached Massachusetts with a fresh location in the Seaport. Within its stylish digs, guests might encounter lamb skewers with pickled shallots and salsa verde, seared octopus served over olive oil crushed potatoes, and hand-carved, 36-month-aged jamón Ibérico topped by a runny egg. Or potentially all three, among other dishes, as part of the chef’s whim “Boqueria Experience” offered nightly.
The October Hit List: Fields West, Aquitaine, Boqueria Seaport, and More
