Press Articles

“Tapas make for a perfect boozy brunch affair. Eat a little. Drink a little. Repeat. At Boqueria’s four (Flatiron, UES, Soho and Garment District) locations across

“I like grilling lamb in the springtime, as it’s a bit more unexpected,” says Chef Marc Vidal of Boqueria. At the restaurant, their pintxos morunos—grilled spiced

“The Boqueria Burger ($20) is this vibrant Spanish tapas bar and restaurant’s take on a juicy burger, brand new to the lunch menu this spring. It’s

“A sleek Spanish tapas spot on the edge of Dupont Circle, Boqueria distinguishes itself from other weekend bottomless brunches in the District by way of offering

“The scent of garlic and lemon, for instance, leads us to a plate of sauteed shrimp, and who can resist silvery anchovies, freckled with orange zest,

“At the time we met, he [Kieran Chavez, the beverage director at the Spanish tapas mini-chain, Boqueria] was making two drinks with the stuff: a lime

“I grew up eating [churros],” says Marc Vidal, executive chef of Boqueria, a Spanish tapas bar with locations in New York and Washington, D.C. “The flavor

“The freshly minted Boqueria has an advantage over its sibling in the form of a rotisserie, which turns out to be the source of one of

“The hand-sliced Ibérico ham at the entrance and the rotisserie are of particular note —the rotisserie will churn out slow roasted pork shank, braised baby back