Churro Borough

By Passenger6A

“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.

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Wine From Infinity and Beyond

By Observer

“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.

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BOQUERIA

By Nicole Cogan, No Bread

“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.

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Spritz It Up

By Tasting Table

“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.

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Boqueria Opening on the Upper East Side

By Gothamist

“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.”

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Boca Time

By Tasting Table

“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.”

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