“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).
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.”
“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.”
“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.”
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…”
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