Churro Borough
“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.
Wine From Infinity and Beyond
“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.
BOQUERIA
“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.
Spritz It Up
“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.
New tapas eatery Boqueria brings downtown feel to UES
“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.”
Boqueria UES’s Fideuà Negra, One of Our 100 Favorite Dishes
“Boqueria UES’s Fideuà Negra,One of Our 100 Favorite Dishes:Cooked similarly to a paella, the base here is garlic-tinged squid ink noodles, which hide chewy bits of mollusk and serve as a nest for fat prawns and sweet clams.”
Boqueria Opening on the Upper East Side
“Tapas eatery Boqueria debuts its third New York City location tonight, now delivering tasty plates of Spanish eats to the Upper East Side. Barcelona native Chef Marc Vidal continues his nuanced execution of classic small plates at the new outpost, which offers intimate seating for 70 in the cozy dining room awash in golds and beiges.”
Boca Time
“Not everyone is lucky enough to have a Spanish-style siesta after lunch. But Dupont’s new Manhattan tapas transplant, Boqueria, could change that for D.C. diners. The month-old restaurant launched lunch service last week, with a menu of sandwiches, salads and tapas that practically demands a post-meal nap.”
Recipe Sleuth: Boqueria’s Pan Con Tomate
“The versatile Spanish classic pan con tomate–which can be eaten all day, from breakfast into the week hours-is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil.
