“You’d be wise to pay attention to the blackboard and its specials, which are driven by farmers-market bounty. That’s where you’ll find the most exciting shares, which show off the ingenuity of chef Marc Vidal, who shuttles between DC and New York each week.”
“It was a gutsy move for this Manhattan tapas bar to make its way to Washington, an already small-plates-mad town. Turns out that keeping the earth-toned dining rooms and Carrera-marble bar loud and crowded wasn’t a problem.”
“Sample some Spanish cured meats and cheeses. Have a glass of Sangria…or one of the many affordable Spanish wines. Let your appetite wander while your feet dangle. That’s the tapas spirit, and at Boqueria it’s found a Spanish home.”
“The room (along with the uniforms of the competent, terminally perky wait staff) is carefully coordinated in tones of toffee, beige and sandy brown, and the thing you notice, after a visit or two, is that it’s very loud, in a convivial tapas-like way, and it’s almost always packed.”
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