Pamplona

Pamplona

Owner

Chef Alex Urena has proved himself to be one of the most innovativeand well respected chefs to tackle modern spanish cuisine. Alex has now expanded his scope of Spanish cuisine to include simpler, bistro type fare.

The transition from fine dining to Modest, casual food brings Alex's culinary rearing full circle. Alex's earliest beginnings were centered on the basics food farmed by his grandfather, cooked at the hands of his mother while father harbored an innate skill of butchering. His professional training with David Bouley developed the intricacies for his French techniques paired with highly regarded New York Restaurants.

Justin Hartung

Citysearch

The Scene
Alex Urena closed his eponymous restaurant in the Flatiron District and reopened it as this more downscale, tapas-oriented spot named for a Spanish city. The revamped decor is less formal, although the mirrored walls, round lamp-style chandeliers and hotel-like carpeting create a somewhat impersonal ambience. Fortunately the crowd, a mix of foodies and neighborhood folks, settles into plush banquettes to create their own micro-scenes.

The Food
Chef Urena strives to elevate the presentation of his tapas above bar-food offhandedness. White asparagus, chorizo and quail egg salad creates a color splash worthy of a Miro painting, but the dish's drizzle of green and orange sauce impresses less the second time, accompanying fried manchego cheese balls. Less eye-popping, but still well-prepared, larger plates include moist chicken with leek puree and a generous paella whose only fault is lacking crispy bits. Mint ice cream lends leche frita, a fried milk dessert, extra desirability.

Hits: Tapas so pretty they should be hung in a museum.

Misses: A room seriously in need of an HGTV makeover.