MEMBER LOGIN

Forgot password?
Keep me logged in

JOIN NOW - (IT'S FREE)

Get handpicked deals from food editors who won’t settle.

YOUR EDITIONS

Los Angeles
New York
San Francisco
Chicago
Market (artisanal foods/products)

By subscribing, I agree to the Terms & Conditions and Privacy Policy and that I am over 21.

close
Today's Special
BBE Editor's Pick

Boqueria Tapas Bar and Restaurant

(two locations) 171 Spring St., New York (Soho)   map , 53 W. 19th St., New York (Flatiron)   map

30% off

Details: Please note: your passcode can be used one time at each location (Soho and Flatiron); available at the Soho location Sun-Thurs (noon-10:30pm), Fri-Sat (noon-11:30pm); available at the Flatiron location Sun-Wed (noon-10:30pm), Thurs-Sat (noon-11:30pm); max party: 4; valid on dine-in only; reservations accepted for parties of any size for brunch and lunch; reservations not accepted for dinner; not valid with any other discounts or promotions.

Special expires for VIP members at close of business day on: Sept. 29, 2014   upgrade to VIP today!
Special expires at close of business day on: Aug. 29, 2014

14 hours, 6 minutes
Boqueria Tapas Bar and Restaurant
By Tom Gavin
For fans of all things pequeña y sabroso, this growing empire needs little introduction. Inspired by tapas bars in Barcelona and named for the legendary market with food stalls in the same city, Boqueria opened up on West Nineteenth in 2006, with the Soho outpost following two years later. Along the way, Barcelona native Marc Vidal came on board as executive chef, nudging the menu to a more faithful rendering of simple, classic selections, all the while keeping a magical balance of elements coming out of the open kitchen, making for the kind of food you want to have every day.

Ease your way into the crowded, convivial space and check out the day’s selection on the chalkboard overhead, or just order some shishito peppers and bacon wrapped dates while you take in the substantial list of Spanish wines, including cava and sangria. Traditional bites are hard to resist—patatas bravas and pan con tomate hit the spot, while cheeses from rosemary Manchego to the creamy, bleu-tinged blend Valdeón make fine partners for a plate of jamón Serrano or jamón Iberico. Fortunately, there’s always room for more, so don’t miss out on favorites like the seared squid, offset by frisée with romesco vinaigrette, shrimp kicked up by guindilla pepper in garlic and olive oil, a kale salad with cumin roasted carrots, or the hanger steak a la plancha, whether on a baguette or with mojo verde alongside fingerling potatoes. The list goes on—just be sure to keep the menu handy until it’s time to go.

menu musts

Dátiles con beicon—dates stuffed with almonds and Valdeón, wrapped in bacon
Pimientos de padrón—blistered shishito peppers with coarse sea salt
Txipirones—squid seared a la plancha, frisée, romesco vinaigrette, tomato confit, and crispy scallions
Jamón Serrano or jamón Iberico (or both)
Bistec—hanger steak a la plancha, cured tomatoes, Mahón and Valdeón cheese, on a rustic baguette
Berza y zanahorias—kale salad with cumin roasted carrots, pomegranate, sunflower seeds, labne yogurt, and citrus dressing
Gambas al ajillo—shrimp, garlic, and guindilla pepper in olive oil
Bombas de la Barceloneta—three beef and potato croquettes with salsa brava and garlic aïoli
view full menu here

... on the side

eye for design
Both the Soho and Flatiron locations mine a similar aesthetic, with marble bars and crème-colored leather banquettes pairing off with high stools at tall tables, while hanging light fixtures keep the mood warm and intimate but not dim.

beans to spill
With locations now in DC’s Dupont circle as well as Hong Kong, two Boquerias may not be enough for NYC. Word has it that a new location is in the works for the Upper East Side, to open in the space formerly occupied by Southern Hospitality.

decibels
Medium to loud—but mostly loud. The World Cup viewings may have passed, but it doesn’t take a cocktail of impassioned fans and cava to get a tapas bar to bubble over. And would you have it any other way?

hours

Soho: Sun–Thu noon–10:30 PM; Fri–Sat noon–11:30 PM
Flatiron: Sun–Wed noon–10:30 PM; Thu–Sat noon–11:30 PM

price range

$5 (pan con tomate) to $19 (hanger steak a la plancha)

(two locations) 171 Spring St. (between West Broadway and Thompson St.; subway: C, E to Spring St.; N, R to Prince St.), New York, NY 10012; 212-343-4255   map     53 W. 19th St. (between Sixth Ave. and Fifth Ave.; F, M to 14th St. or 23rd St., R to 23rd St., 1 to 18th St.), New York, NY 10011; 212-255-4160   map     www.boquerianyc.com $$


Download Our Free App