A tapas route through New York
This week begins the festival of Spanish food in the Big Apple. An effort to teach New Yorkers what authentic tapas are.
Spanish cuisine still struggles to consolidate its place in the endless gastronomic offer of New York and is winning. The croquettes, the paella, the bravas, the Iberian ham and (very especially) the sangria They are already beloved classics among the inhabitants of this great city and not only for those who, far from our home, every so often feel a sharp stab of gastromorriña. The sad closure a few months ago of Dani García's restaurant in Manhattan, Manzanilla, was a demonstration that there is still much to teach these New Yorkers.
That's why it's great news to be held for the second year in New York on Trail tops, a walk foodie Spanish for the city, all a gastrorrally with a prize for those who go to more bars and eat more tapas. But, eye, they are accompanied by wine (Rioja or Rueda) or beer. Spanish, of course.
Ten restaurants have joined the initiative in this second year organized by Foods from Spain. Each of the 25 in total that make up the route has created a unique tapa that will be served with Spanish wine or beer for only $ 10.
El Born, for example, in Greenpoint will serve a casserole of sausage and crispy Brussels sprouts sprinkled with honey.
The Fifth Pine, one of the most veteran in the city, famous for its croquettes and its authentic regiment peppers grown in New Jersey, will serve an infallible and necessary classic on a good diet: brave potatoes.
Greenpoint White Potatoes © El Born
The National, the oldest Spanish restaurant in New York, in the center of what became Little Spain (in Chelsea), It will serve meatballs. Not meatballs.
In La Churrería, which not only serves churros in its small but very traditional Nolita local, you can try the goat cheese skewer, green tomato and green mojo. And then a chocolate with churros, of course.
The three local Socarrat, one of the best places to take off the paella jumpsuit in New York will serve three different tapas. In Chelsea's it will be mussels with chorizo and thyme (thyme). In the Midtown, sepia baby stuffed with veal and tapenade (olive paste). And in that of Nolita (right next to La churrería), Moruno lamb with Brussels sprouts and Idiázabal cheese.
Rice made in Nolita © Socarrat
In Sala One Nine, where for the day the best are their snacks (hot and cold) and at night the toasts (since we are in tapas mode), will serve as a special lid fried artichokes with Iberian oil and ham.
Toro is a real Tapas Bar (tell yourself Teipas Pub) with a long list of hot and cold skewers, set up by two Boston chefs, but who know Spanish cuisine very well and demonstrate it with their toasted star: Catalan stepped.
Do you have a craving? © Room One Nine
Other restaurants and bars within the route will be: Marbella, Melibea, Solera, Tertulia, 100 montaditos, Andanada, Bikinis, Cadaqués, Café Riazor, Tasting, Donostia, El Colmado, El Cid, El Porrón and La Paella.
With parties the appetite for Spanish cuisine is opened and, above all, the gastromorriña wakes up. Again.
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Squid with toast and farm eggs © Toro NYC