Pamplona
Spotlighting the classic cuisine of Northern Spain
(347) 706-1581
37 E 28th St
(at Between Madison Avenue and Park Avenue)
New York,
NY
10016
40.7439
-73.9853
Neighborhoods: Midtown, Midtown South Central
Hours:
Mon-Thu 5:30pm-12am
Fri-Sun 5:30pm-2am
Price:
$$$
Last updated 6.17.09

What People Are Saying About Pamplona
The Owner
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.
The Editor
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.
User Reviews
yizyaz
December 30, 2008
go try the braised rabbit, the mariscada & the butternut squash soup these'll warm you up. but the chestnut soup, if it's on the menu, is my favorite.
read full reviewmarshmyler
October 07, 2008
This restaurant is one of my favorite places to take a group of friends. The dcor and the ambiance are well balanced for the area it is in, not over the top and not to basic. The food is great as well. The group I had gone with had a variety of dishes, all of which were greatly enjoyed. The only negative I could give, would be that the cocktails were not so great.I would recomend to anyone.
read full reviewDrGeis
September 18, 2008
I remember reading these reviews and reading their menu, and looking forward to a cool time. Other than the little fried cheeseballs (bunuelos), all I remember is that they brought us the squid-ink pseudo-paella dish, when we had ordered something different. They didn't comp us a drink or dessert for the mistake, and didn't apologize - just asked if it was okay (the error, not the dish). Neither - and perhaps we should've given them the opportunity to rectify, but I'd have expected the manager to come by, apologize, pull the plate, and get us what we ordered stat. We ordered three tapas plates before the inky rice. I forget the two that weren't fried cheeseballs. Tells me something, I think.
read full reviewThe Details on Pamplona
What to Drink:
Wines by the glass range from $7-$12. A must-try is the Muga Rioja Rosado ($8), a berry-kissed rose that flatters the food well.
Dine at Bar:
The white-topped bar up front provides an alternative if the tables are full, and is a perfect spot to watch the chef up close.
Know Before You Go:
Dishes are priced in three groups: tapas, appetizers and main courses.
Category:
Payment Methods:
American Express, Visa, MasterCard
Restaurant Special Features:
Notable Chef, Lunch Spot, Group Dining, Bar Scene, Notable Wine List
General Info:
Cuisine:
Message from Pamplona
- Spanish Flavors
- Basque Cuisine
- Wine Pairing
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.







