NYC Guide

3 Spanish restaurants in New York City

Since I’ve been in Spain in December, I became passionate about Spanish cuisine and, particularly, about tapas, which consists of small plates share. Several non-Spanish restaurants nowadays rely on this “system” to set up their menus, which I think is pretty cool.  Since we came back from Spain, I started to explore more of this gastronomy here in the city and, in this post, I suggest three Spanish restaurants that we love!

Boquería – Boquería has five locations in the city. This restaurant was inspired by Barcelona’s tapas and beer bars – the chef’s family is from Barcelona. The place is super crowded and full of young people. It has a very cool vibe. They have a very interesting variety of tapas – vegetarian, with meat, with seafood, including paella and barbecue. Tapas start at $6. My choices here are Pan con Tomate ($6) – grilled bread with tomato, garlic and olive oil, a classic Spanish tapa; Patatas Bravas ($10) – crispy potatoes with spicy sauce and garlic-based sauce; Croquetas Cremosas ($12) – Creamy croquettes; three each of mushroom and Serrano ham; and finally the Escalivada ($12), fire-roasted eggplant, red pepper, onion, labne yogurt, fresh herbs, and olive oil, served with flatbread. Everything is so yummy! One info I think is great to know is that Boqueria offers a Happy Hour menu from Monday to Friday, usually from 3:00 p.m. to 7:00 p.m. (until 6:30 p.m. on Flatiron), and prices are good: Sangrias for $6, beers for $4 and tapas from $3 (the most expensive is $10) – that’s all for practically half the price. Boqueria offers a Boozy Brunch Menu of Tapas, Brunch Paella, Classic Brunch Dishes, and a Churros Sundae, plus unlimited Sangría and Mimosas for $39 per person on weekends. Check the website to see the complete menu and make a reservation. 

Locations: 260 West 40th Street / 53 West 19th Street / 171 Spring Street / 1460 Second Ave / 590 Fulton St, Brooklyn. 

 Tomiño Taberna Gallega – Two months ago, I attended the 4th annual Galicia Cinema & Food Festival, an event promoted by the Spanish Embassy in NYC to celebrate the cuisine and culture from Galicia, Spain. On the occasion, a delicious dinner was offered and is has prepared by the chefs of the restaurant Tomiño Taberna Gallega. I took the card and, of course, made a reservation, as I enjoyed the food so much I wanted to repeat the experience in some way. The restaurant is located in Little Italy and the space is beautiful, large, and cozy and tapas are the highlight of the menu. Tapas include options such as croquettes, empanadas, tortillas, as well as options with chorizo and seafood. Prices start at $8 and go up to $21. There are also main courses, starting at $22. But, I think the experience gets better by choosing several tapas! My suggestions are Croquetas ($8), Octopus ($18) and also Chorizos al Infierno (spicy sausage, $10). Click here and check out the full menu! 

Address: 192 Grand Street. 

Pil Pil – this restaurant also features a great tapas menu, based on meat, vegetables, and seafood – including classics like Pan with tomato ($7) and Octopus a la Gallega ($15). In addition, it features a large variety of croquetas, with four flavors (portions starting at $9). We have been there at brunch, which runs Saturdays and Sundays, from 11 am to 4 pm. The brunch menu features 12 tapas options from four regions of Spain – Catalonia, Andalucia, Galicia, and Basque. There are three tapas from each region and the idea is you choose a region. This deal of three tapas is $17.95. At first, we thought it would be little, but it was totally enough! If you add $16  you can drink unlimited Sangria. Not to mention that the environment is rustic and very beautiful.

Address:  265 E 78th St.

When I talk about my love for Spanish cuisine, I take it very seriously! So much that I discovered Boquería cookbook and did not waste time: I bought one copy! The book is beautiful and super well designed, with nice pictures, and there are many recipes and all well explained. You can buy yours on Amazon clicking here.

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