Chorizo and Fried Quail Eggs on Toasts Legend has it that the king of Spain once ate this stack of chorizo and fried egg on toast and declared it “cojonudo” (that’s slang for “F%!@&ing Good”). Whether or not that story of this iconic montado from Castile y León is true, it’s undeniable that the dish […]
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 […]