Boqueria
Shared Spanish small plates in a lively yet elegant Flatiron nook.
(347) 448-5729
53 W 19th St
(at Between 5th Avenue and 6th Avenue)
New York,
NY
10011
40.7399
-73.9931
Neighborhoods: Flatiron District, Midtown
Hours:
Sun-Thu 12pm-11pm
Sat-Sun 12pm-12am
Price:
$$
Last updated 4.30.09
What People Are Saying About Boqueria
The Owner
Boqueria
Owner
Chef Seamus Mullen and Suba owner Yann de Rochefort are the partners behind this modern take on Barcelona's famous tapas bars. The stunning interior designed by architects Meyer Davis is inspired by the traditional tapas bar and cervezerias of Barcelona, but also takes its cues from modern European design.
The cuisine by Chef Seamus Mullen ranges from excellent traditional tapas and paellas, to lesser known regional dishes reflecting the wealth and breadth of Spanish cuisine. The tapas bar offers a wide selection of Spanish cured meats and cheese, as well as a raw bar.
The wine list by Suba Sommelier Roger Kugler (Wine Spectator Award of
Excellence) is a condensed course in the excellence of modern Spanish winemaking.
The Editor
Katie Heffernan
Citysearch
The Scene
Compared to its famous namesake, a bustling Barcelona marketplace, this polished tapas place is quite the sophisticate. Ham ages artfully in the window, and a marble bar stretches back toward a snug cul-de-sac of high cream-colored banquettes. Well-dressed patrons share this strong consciousness of style. They--and the room--warm up with food-induced buoyancy.
The Food
There may be nothing like the real thing, but chef Seamus Mullen's two-year tour in Spain is certainly evident. Trust the encyclopedic service to recommend the best of his attempts--and definitely begin with Pimientos de Padron, a grab basket of seared green peppers that surprise you with sweetness or heat. The hidden flavors of the ham, chicken and mushroom croquette trio, however, get lost in their creamy fried filling. For something more substantial, the Huevo y Pisto is a delightful, alioli-drizzled assemblage of poached egg, asparagus, peppers and zucchini, and the tomato-brothed seafood soup is a saffron-steeped elixir.
User Reviews
Vildan
March 02, 2009
As a Spaniard, what can I say? (even though my English grammar su....ks)... The design reflects what's "in" in Spain nowadays; the minimalism of the decoration reminds me a lot different places I've visited in Madrid and Barcelona (nice to hung out with friends). However, the food was of average quality (not to say poor in some dishes; lets be nice). The chorizo is the low quality-sandwich-bocadillo-after school-type(cheap, I mean), Same thing with the serrano ham and the lomo. Small portions (too small) and in general overpriced. You ask for croquettes (croquetas) and since croquetas is plural they bring you that: 2 croquetas, if croquetas could be singular they would bring 1 for the same price... The Staff (awesome, we work in a cool place...!!) is not really knowledgeable when it comes to know about what they are selling, but hey!, they are nice... Wines: Extremely overpriced. I must be crazy (and I am) paying what I paid for half a bottle, but eating "quality" Spanish food (not the case) can't be done with a cheap wine. I think the Staff, the Chefs, and everyone else that works there, should take a short trip to Spain (specially the north) and take a look at the real thing, that has absolutely NOTHING to do with what Boqueria is serving. My motto is: if you can't offer good Chorizo (ham or whatever) don't offer anything. Desserts: are ok, but please, please, please... don't ask for the "churros con chocolate". Those used-fried oil-from 3 days ago-things they call churros, are NOT churros; they are something else. I guess "churros" is not a registrated trademark in the US by the Spanish Goverment, otherwise these "phony things" would be serving time in jail already. Maybe for the average Newyorker that hasn't visited Spain before (or maybe has...) this is a good fancy place to eat great food, wine, and to hung out with friends, but not for me. I will just keep looking for the (good) perfect Spanish restaurant in NYC; definetly not Boqueria. Enjoy.
read full review
heenneeh
February 16, 2009
We've been here at least five times during the past year-- each time has been great. The tapas are amazing and the wine list is perfect for tapas.
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ScottyLovesLamby
January 26, 2009
Food did not live up to all the reviews and recommendations from friends. Everything was over fried and under seasoned. Most of the tapas were unidentifiable flavor wise(except chorizo in everything), if it weren't for our friendly server telling us what each dish was, I wouldn't have been able to recognize what I was eating half the time. The Chef really needs to taste what they're cooking, because clearly they don't. Even with the friendly and prompt service, still a waste of $150.00.
read full reviewThe Details on Boqueria
Save Time:
Lunch cravings can be satisfied at work with Monday thru Friday delivery from 12pm-3pm.
Know Before You Go:
Menu items are sized on three tiers: Tapas for small tasting ($7), mid-range media-raciones ($11) and entree-sized raciones ($27).
The Extras:
Lunch offers salads, bocatas (sandwiches) and cocas (open-face sandwiches).
Look Good:
Check the rotating menu of cured meats for jamon Iberico, a rare specialty that comes from acorn-fed pigs.
What to Drink:
Of the four sangrias, skip the fizzy white to gamble on the buzzed-about beer-infused rendition. Or choose from a 50-bottle wine list. A glass of the deep red Onix ($9) has nice hints of black cherry.
Category:
Payment Methods:
American Express, Discover, Diners Club, Visa, MasterCard
Catering Services:
Restaurant Special Features:
Late Night Dining, Date Spot, Dine At The Bar
General Info:
Cuisine:
Message from Boqueria
- Spanish Cured Meats & Tapas
- Lunch, Brunch, Dinner
- Catering & Delivery
Chef Seamus Mullen and Suba owner Yann de Rochefort are the partners behind this modern take on Barcelona's famous tapas bars. The stunning interior designed by architects Meyer Davis is inspired by the traditional tapas bar and cervezerias of Barcelona, but also takes its cues from modern European design.
The cuisine by Chef Seamus Mullen ranges from excellent traditional tapas and paellas, to lesser known regional dishes reflecting the wealth and breadth of Spanish cuisine. The tapas bar offers a wide selection of Spanish cured meats and cheese, as well as a raw bar.
The wine list by Suba Sommelier Roger Kugler (Wine Spectator Award of
Excellence) is a condensed course in the excellence of modern Spanish winemaking.
