Plot your next Spanish conquest on Voice Places, the source for Spanish cuisine in New York. Professional and user reviews put the city‚Äôs paella in perspective, and our comprehensive restaurant listings give you the information you need to pick a dining destination.
This stately Tribeca culinary landmark seems much older than its three years, and the food has maintained its high quality since the restaurants inception; but nowadays one is... More »
There are many shareable pleasures to be found on the extensive menu of Basque tapas. There are three main categories: Basque canapes (pintxos), cold items (hotzak), and hot... More »
The 15-item menu of small plates touches on the tropes of molecular gastronomy. Three or four make a meal. There's an egg cooked at 147 degrees (the... More »
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... More »
Daniel Boulud's sixth restaurant in NYC is the first to fully explore Mediterranean-rim cooking, which includes--first and foremost--a selection of Provencal... More »
Entering the dining room is like passing through a wormhole into an alternate universe, and the skylight extends the science fiction feel. Paella comes in several... More »
Welcome to the Monkey House! The seating may be cramped, the volume deafening, and the dishes tiny, but the food totally rocks at this new age tapas bar, including octopi the... More »
This Williamsburg staple has been serving up contemporary American cuisine since 2004. The restaurant has a classic bistro feel with rich wood accents, tile... More »
Chelsea's beloved tapas spot El Cid crams in the throngs nightlyathey come for some of the city's most authentic tapas and strongest sangria. Grab a spot at the 10-seater bar if... More »
Claiming to be the oldest Spanish restaurant in New York, Chelsea‚??s La Nacional ‚?" founded in 1868 ‚?" has certainly been doing tapas longer than most other places in the... More »
You've been let down by big, gaudy pans of paella—symmetries of overcooked seafood and meat. The rice is too wet, ridiculously yellow, and always tastes of faint and watery disappointment.
But pick yourself up and head to Cata, a pretty new tapas bar on Bowery. The paella there is made with care, cooked in an extremely thin layer that clings to the wide metal pan. It doesn't...
There was a time in Spain when pork was the law. The Spanish Inquisition ramped up in the 1400s to brutally enforce a Christian culture. So while Spain's Jewish and Muslim communities did not eat pork, they began cooking it as an angry gesture of assimilation, a fat middle finger to the Grand Inquisitor, who inspected even their kitchens for signs of deviance. With time, the gesture became a...
Five years ago, news that a protégé of Spanish chef Ferran Adrià—the guru of molecular gastronomy—was coming to NYC would have turned out hordes of diners obsessed with foam, fog, and other fantastic transformations of familiar foods by color, shape, and texture.
Now, not so much.
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