Boqueria: Pass the Sangría

By Washingtonian

“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.”

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Not Your Papa’s Tapas

By New York Magazine

“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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