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Mercat Negre is not as dependable as its sister restaurant, Mercat in the East Village, but it's one of the only places to get Catalan-inflected food in New York. Perhaps the most unreconstructed dish on the menu is the arros de sepia, also called arros negre, or black rice, a specialty of the Costa Brava, which stretches blue and rocky along the Mediterranean, north of Barcelona. But the arros caÃ§ador, or hunter's rice, is a better dish. The rice, cooked paella-style with bunny rabbit, peppery pork sausage, and a base of sofrito, tastes earthy and satisfying. Croquettes, filled with salt cod or ham, are predictably delicious.
New York certainly doesn't lack good Spanish food—we can snack on Basque pintxos, feast on Valencian paella, or savor the ultra-expensive jamón iberico. But Catalan food, the cuisine of the region in northeast Mediterranean Spain, including... More »
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