image of inside spanish restaurant in NYC - Boqueria.
By Inside Hook Sun’s out, rooftops out New Yorkers have a strange relationship with wait times. Five minutes for the subway? Reprehensible and inhumane. Five hours for brunch? They’ll still tip you 20%, please and thank you. If you’re willing to brave Disney-level lines for mimosas and avocado toast, we’ve got you covered. From suckling pig and live jazz on a rooftop to ramp frittatas under cherry blossom trees, this is how to do Saturday right. Boqueria Midtown You’re here because: Boozy brunches and tapas are a match made in hangover heaven. You’re brunching on: Gambas for sharing, huevos con chorizo for not sharing. Followed by a tidal wave of housemade Sangria. Or bring a crowd and get adventurous with
Image of grilled Spanish corn salad.
By Epicurious Our line cooks are the backbone of our kitchens—and a great source of inspiration. Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we wanted to find a way to feature it on the menu. We couldn’t look to Spain for inspiration, so we looked to some of our line cooks and drew inspiration from their Mexican heritage. We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu
Image of Spanish cooking book.
Image Credit: Sonny Figueroa/The New York Times By Florence Fabricant Assuming you keep a well-stocked pantry, the casual, almost offhand nature of some typical Spanish fare can be yours. 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. It won’t take long to call classic gazpacho, branzino speed-roasted on a bed of vegetables, clams showered with salsa verde, and watermelon sangria your own: “Boqueria: A Cookbook From Barcelona to New York” by Marc Vidal and Yann de
By The Manual Picture: Marc Vidal, Boqueria When Yann de Rochefort opened the first Boqueria 10 years ago, he was having trouble finding a fun tapas place that offered a menu based on culinary ambition. So, he took matters into his own hands. He opened Boqueria, and his restaurant has been bringing the taste of Barcelona to New York City for more than a decade. This year, the team is celebrating the decade milestone with a fifth restaurant in Midtown West and the release of Boqueria: A Cookbook from Barcelona to New York. Now people can get a taste of beloved Spanish cuisine at home. There’s a nightly liveliness at Boqueria’s original 19th Street location to this day. As the after-work
Image of Spanish Omelette
By The Daily Beast COURTESY JAMES POMERANTZ Try this delicious Spanish omelet recipe from the new book ‘Boqueria: A Cookbook, from Barcelona to New York,’ by Marc Vidal and Yann de Rochefort. If you want to understand a country and its cuisine, order a plate of eggs. Depending on where you are in the world, the simple dish will incorporate, excuse the pun, some local flavor. While French omelets and Italian frittatas are perhaps the first examples that come to mind, there’s also rolled Japanese tamagoyaki. Spain is no exception, and a traditional tapas dish is the delicious tortilla. But “what should a Spanish tortilla be? Chefs and cooks throughout Spain have been debating this question for centuries,” writes March