Image of seating at Spanish Restaurant Boqueria in NYC.
IT’S SPANISH FOR SNACK Diners dig into small plates at bar-high tables at Boqueria on West 19th Street. Credit Hiroko Masuike for The New York Times This information was last updated: Nov. 1, 2017 BY all rights New York should have more places for tapas than it does. The tapas spirit, or at least versions of it, took root here long ago, spreading wide and far. In many of the city’s Japanese and Italian restaurants and even at a French enclave as punctilious as L’Atelier de Joël Robuchon, you can build meals incrementally, with modestly portioned dishes. You can flit noncommittally through appetizer and side-dish selections more numerous and ambitious than main-course options. The whole concept of grazing? It’s just
Inside Spanish restaurant in NYC.
Boqueria takes the familiar Spanish small-plates formula to a stylish new place. By NY Mag Photo: Jeremy Liebman for New York Magazine Traditionally, New York restaurants peddle Spanish food at their peril. Tapas catches people’s attention for a while but rarely seems to hold it. Meanwhile, iconic Spanish dishes like paella have never gotten the same traction, in this fickle town, as a well-executed soufflé, or a good bowl of pasta, or even a warmed-over carton of General Tso’s chicken. But times may be changing. Some of the great cooks of our era happen to be Spanish, and in the past decade, young, food-obsessed Americans have been making pilgrimages to the kitchens of Barcelona and San Sebastián in the same