What’s New?
Grilled Ribeye Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top. To […]
Blistered Green Peppers with Coarse Sea Salt “Be careful. About one in seven is really spicy.” Our servers and food runners repeat this phrase whenever they place this dish on a table at our New York and Washington DC restaurants. For some guests, it’s a warning. For others, a challenge. The little game of Spanish […]
Melon with Iberian Ham and Fresh Herbs A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing summer masterpiece that […]
POLLASTRE A LA CATALANA Wine-Braised Chicken with Prunes and Cinnamon When Chef Marc mentions the classic dish of Pollastre a la Catalana, anyone who knows him can tell that he’s talking about more than a plate of wine-braised chicken with prunes and cinnamon. His face lights up, and you can see that even just in […]
Yann de Rochefort, founder of Boqueria, and Alireza (SRA) speak to the design ethos behind the inspiration of Boqueria’s most recent NYC location at 260 West 40th Street. The restaurant, recently nominated for the 2019 James Beard Foundation’s Award for Outstanding Restaurant Design (76 Seats and Over), was designed by the firm Studio Razavi Architecture. […]