boqueria tapas bar
by Robin Currie, FOR THE INQUIRER A man walks into a tapas bar. Well, actually, three men: Marc Vidal, Yann de Rochefort, and Zack Bezunartea, all coming to pay homage to Spanish cuisine and a city they love: Barcelona, Spain. Vidal, the executive chef, attended a restaurant school at 16, inspired by his family’s Barcelona restaurant. De Rochefort, a former marketing executive, is the visionary behind Boqueria, while Bezunartea, Director of Operations, oversees all six restaurants in New York and D.C. The first of their highly successful restaurants opened in 2006 in New York. La Boqueria, the bustling market in Barcelona, opened centuries earlier and serves as an inspiration. The restaurant brings the beauty of Spanish cuisine, the flavors and freshness of ingredients, along with Barcelona’s
Similar to New York City, Barcelona is a bustling cosmopolitan area with a yearn for culture and an ever-evolving food scene. But just like in every city, there are classics. Here are some of our favorite eats, inspired by the new cookbook Boqueria: A cookbook, from Barcelona to New York by Marc Vidal and Yann de Rochefort with Zack Bezunartea. Boqueria is a bustling Spanish tapas bar with five locations in New York City and one in Washington D.C. The three creators of this new cookbook are all a part of the Boqueria restaurant team and the Boqueria cookbook team. With their restaurant and Spanish-living experiences, they create a stunning collection of pages that give a glimpse of what the Barcelona locals see
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