By Sarah Carpenter & Alexis Methven, Dining Out Magazine
“Restaurateur Yann de Rochefort and Executive Chef Marc Vidal have joined forces to put together a menu consisting of tapas, paella, Spanish cheese and charcuterie, and a rotating selection of dishes inspired by local farmers markets and purveyors.”
By Mauricio Peña, Block Club Chicago
“Boqueria, a Spanish tapas restaurant and bar, will open its doors at 807 W. Fulton Market St. Thursday. Diners can expect paella, Spanish cheeses, charcuterie and more from Barcelona native and executive chef Marc Vidal’s menu.”
By Grace Wong, Chicago Tribune
“Boqueria, which has four locations in New York City and two in Washington, will open its first Chicago location Dec. 5, serving Barcelona-style tapas, churros and pitchers of sangria. Don’t miss the paella de mariscos, made with bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron and salsa verde, or the Spanish cheeses, charcuterie and other shareables like the pan con tomate or pulpo a la plancha, made with grilled octopus and served with fennel, smoked pimenton and Picual olive oil mashed potatoes.”
“Three locations of Boqueria—SoHo, the Upper East Side and Midtown—will offer a Spanish-themed menu that’s meant to be shared. The spread features Barcelona-inspired dishes like simple pan con tomate to a more traditional turkey dish.”
“With four locations, this Barcelona-style tapas bar is bound to be convenient for most of your party. Bountiful menu selections like the creamy mushroom croquetas de setas, or the seafood-loaded paella de mariscos sweeten the deal.”
By Olivia Harrison, Refinery 29
“The Spanish Roots is perfect for a holiday gathering; it brings notes of rosemary and thyme (used in so many traditional holiday dishes) and uses a spicy saffron-chili syrup to keep you warm from the cold.”
“True to the spirit of tapas (and, while we’re at it, the spirit of Thanksgiving), it’s a meal made for sharing with family or friends.”
By Travis Mitchell, The Washington Post
“At Boqueria’s two D.C. locations, tapas share the midday menu with Mediterranean-inspired sandwiches, salads and grain bowls.”
By Naomi Waxman, Eater Chicago
“The Chicago restaurant will seat 100, with 14 or 15 spots along a kitchen counter and 18 at the bar. An outdoor patio will seat around 30 when it opens in the spring.
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