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.
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 gets guests talking.
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.
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.
Shrimp, Clams, Cuttlefish, and Fideo Noodles with Squid Ink
This squid ink and toasted noodle paella is one of our all-time favorites. Try it and you’ll understand why.
Once on the table you’ll want to grab a spoon, crack through the crispy top and mix the aioli evenly throughout the inky paella until it’s as creamy as a risotto.
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