Boqueria opened a third New York City location, this one on the Upper East Side, on Oct. 2. Marc Vidal’s tapas menu seeks to transport guests to his native Barcelona, with bites like Patatas Bravas, Gambas al Ajillo, and Pulpo a la Gallega.
Some new dishes will be unique to the Upper East Side location, including Escalivada (fire-roasted eggplant with charred red pepper, roasted onion, black olives, hard-boiled egg, pine nuts, basil, and sherry vinegar); Piquillos Rellenos (braised oxtail with piquillo peppers, celery root purée, crispy shallots, and red wine jus); and Mejillones con Chorizo (white wine-steamed mussels with chorizo, salsa verde, and guindilla pepper).
In addition to the open kitchen, there is also a separate bar where jamón ibérico will be sliced to order, and a seven-seat chef’s counter.
The wine list, curated by Zack Bezunartea, is predominantly Spanish, with a large selection of wines by the glass as well as a wide range of sherries. Seasonal sangrias and specialty cocktails will be offered on a rotating basis.
The 70-seat restaurant is open for lunch, dinner, brunch on weekends, and soon-to-launch weekday breakfast.
Boqueria
1460 Second Ave. (between 76th and 77th streets)
212-343-2227
BoqueriaNYC.com
