“I like grilling lamb in the springtime, as it’s a bit more unexpected,” says Chef Marc Vidal of Boqueria. At the restaurant, their pintxos morunos—grilled spiced lamb skewers—are very popular and with good reason: “I marinate boneless lamb top rounds for two days with toasted cumin, coriander, fennel, onion, pimenton, and lemon and serve them with pickled shallots and salsa verde,” he says.
“The Boqueria Burger ($20) is this vibrant Spanish tapas bar and restaurant’s take on a juicy burger, brand new to the lunch menu this spring. It’s made from dry-aged rib steak and brisket, topped with red wine onions, Valdeón cheese and served on a brioche bun coated with allioli, alongside piparras, french fries and mixed greens.”
“At the time we met, he [Kieran Chavez, the beverage director at the Spanish tapas mini-chain, Boqueria] was making two drinks with the stuff: a lime leaf collins—like limeade, only more interesting—and a carrot-juice-based concoction with Seedlip, saffron, and banknotes of India pepper.
“I grew up eating [churros],” says Marc Vidal, executive chef of Boqueria, a Spanish tapas bar with locations in New York and Washington, D.C. “The flavor profile makes them the perfect sweet to get creative with, so we love to incorporate different seasonal fruits, ice cream and more to mix things up.
“The hand-sliced Ibérico ham at the entrance and the rotisserie are of particular note —the rotisserie will churn out slow roasted pork shank, braised baby back ribs, whole chicken and other specials. Keep your eyes peeled later on this month when the eatery launches its happy hour, lunch, and brunch.”