Txikito pork ... this dish is not always on the menu, but if it is --it's as good as it gets'--
Baby Suckling Pig (Cochinillo Asado) with a Parsley Sauce
Txikito -- 240 9th Ave New York, NY 10001 b/t 24th St & 25th St --(212) 242-4730
This tapas restaurant is rated #1 by many tapas lovers. Chef Alexandra Raij serves Spain’s Basque regional cooking at this tapas spot.
The Morcilla (about $8), can be described as crisp blood-sausage-filled within sheets of philo, first thought was it seemed simlar to what would be a blood-sausage spring roll with crunchy, thin wrappers. The Pulpo (Octopus crudo)-- thin slices of sashimi octopus is also excellent.
Cochinillo Asado -(Roast Sucking Pig) when available - at $16 a portion is excellent served with an brilliant green sauce.
LEFT -- MORCILLA AT TXIKITO
RIGHT-- OCTUPUS CRUDO AT TXIKITO
Ramblas - 170 W 4th St New York, NY 10014 b/t Jones St & Cornelia St West Village (646) 415-7924
-This is a very small tapas bar with small tables and stools. Expect a line unless you get there very early. Try the Chopitos: baby calamari fried & drizzled with lemon, garlic, & olive oil, Gambas San Martin and baby lamb chops (which can be served different ways) --Sardinas En Escabeche
Yelp Reviews (4 stars) - Tripadvisor 4 stars Rating
Tia Pol - 205 10th Ave New York, NY 10011 b/t 22nd St & 23rd St --(212) 675-8805
Tia Pol is currently owned by by Heather Belz and Mani Dawes. Regional Spanish cuisine from from Galicia to Andalucía, the Basque Country to Cataluña. Tia Pol has an all-Spanish wine list. The restaurant has a nice bar setting with both stools and tables. The daily specials can be seen over the bar which is a great place for 2 to sit. A small room is located in the back of the restaurant for larger groups, however lacks the atmosphere are the front space.
LEFT - CREMA DE HIGADO DE POLLO -- CHICKEN LIVER MOUSSE WITH PEDRO XIMENEZ-- THIS IS ONE OF THE MORE POPULAR DISHES AT TIA POL-- RIGHT -- STUFFED PEPPERS
Casa Mona -- 52 Irving Pl New York, NY 10003 b/t 18th St & 17th St (212) 253-2773
Chef Mario Batali and protégée Andy Nusser (Babbo, Po) opened this little corner tapas place which is very small with crowded tables and a small bar. pular dishes include: fried duck eggs -- skirt steak -Bacalao Croquetas with Orange Alioli--- Casa Mona is next door to Bar Jamon which also serves excellent small dishes and the best hams. Excellent wine list in both restaurants.
Website -- Yelp 4 stars -- Sample Menu --
Bocqueria --53 W 19th St New York, NY 10011 --(212) 255-4160
Current Chef is Marc Vidal. Marc’s first experience in the kitchen was at his family’s restaurant in Barcelona where his grandmother was the Chef. Popular dishes include: Lamb Albondigas -- Quail eggs & chorizo on toast--Gambas al Ajillo (Shrimp, Garlic, and Guindille Pepper in Olive Oil)
- Yelp 4 stars-- Website and Menu
LEFT - QUAIL EGG WITH CHORIZO ON TOAST -- THIS IS A POPULAR DISH FOUND IN MANY OF THE BEST TAPAS RESTAURANTS IN NYC.
Tertulia -- 359 6th Ave New York, NY 10014--(646) 559-9909
Inspired by the cider houses in Asturias in Northern Spain Chef Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and a finalist for the James Beard Foundation Award for Best New Restaurant. Tertulla serves both tapas and medium sized plates. Tertulia is open for both lunch and dinner. Brandada del Bacalao (Salt-cod brandade) --Arroz Negro (Calasparra rice, squid ink, calamari, sea urchin, candied chorizo, avocado)--Mullen composes his signature chipirones a la plancha by cooking soft twirls of baby squid two ways (the body is seared, the tentacles deep-fried), then tossing them together with pine nuts and fresh Greenmarket mustard greens in a spicy poblano vinaigrette.
Copyright © EDinformatics 1999