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Boqueria

53 W. 19th St. New York, NY 10011 | Chelsea | 212-255-4160

Location Description:

If you are tired of the same old tapas, head to Boqueria, which is one of the best tapas bars in town. You could go no further than the cheese-and-sausage bar in the window and be perfectly content with a plate of smoky idiazabal cheese, with little heaps and smears of flavorful condiments surrounding it, or 15-month-old Serrano ham presented on tomato-smeared toasts. But venture farther inside and find lamb kebabs doused with sharp salsa verde, baby octopus salad, and sausage crostini surmounted by a fried quail egg;its wobbly yellow yolk poised to break and flow over the whole glorious assemblage.


Related Stories (11)

Details

  • Cuisine(s): Spanish
  • Hours: Sun-Wed 12pm-11pm, Thu-Sat 12pm-12am
  • Price: $$$
  • Serving: Dinner, Late Night, Lunch
  • Alcohol: Full bar
  • Reservations: Accepted, Recommended for Large Parties
  • Parking: Street
  • Payment Types: All Major Credit Cards
  • Features: Delivery, Private Party, Takeout, Wifi Access

Related Stories

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    We've already committed to not complaining about the weather anymore -- we're done with staying in our houses now, thankyouverymuch, so we're just going to go out anyway because come on....
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    Hey you! Yes, you there -- with the Ruinart Rosé Brut splashed across your front, vision blurred from tinted 2014 novelty glasses since smeared with, gosh, was that blue cheese foam? You...
  • Fork in the Road: Chatting With
    Part one of my interview with Boqueria chef Marc Vidal ran yesterday. Here in part two, the Spanish native divulges favorite ingredients, cooking tips, and a few of his favorite NYC...
  • Fork in the Road: Chef Interviews
    The first time I met Marc Vidal, he was sipping wine on a West Village patio while he casually grilled a packet of green onion-like calçots over a charcoal flame, explaining in a lilting...
  • Fork in the Road: Chatting With
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  • Fork in the Road: Chatting With
    Marc Vidal, chef of the growing Boqueria empire that launched in Flatiron in 2006, takes hold of a green shoot, pinches the bottom of the attached white bulb and, as if peeling off long...
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    Boqueria's new chef, Marc Vidal, got on the restaurant's blog yesterday to introduce himself and give a little background on his upbringing in Spain. His grandfather owned a restaurant, he...
  • Fork in the Road: Under the Toque
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  • Fork in the Road: Restaurant News and Notes
    Seamus Mullen, who recently talked to us about the hardships of being a heartthrob chef and why he has no time for cooks who bitch about critics, has left Boqueria, according to Diner's...
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    One evening a friend and I had the good fortune of sitting next to two Spanish men on a first date. "What do you think of the patas bravas?" I asked the tall bald one, after offering him a...

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