You must be doing something really special in order to make yourselves stand out from the crowd and be loved. That is what Boqueria NYC has done, and they celebrated its 10th anniversary in style last night with some pretty big names, food, drink and more. Tapas menus are nobread approved and staple items on tapas menus include several of my favorites. and is the perfect restaurant to go to for great tapas and sangria before a night out, or for when you are in the mood to reminisce about your study abroad days… The Gambas al Ajillo, for example, are traditionally prepared with just shrimp, garlic, guindilla pepper, and olive oil. But Vidal decided to make a sauce with the heads of the shrimp and a dash of pimentón - Marc Vidal's Secret Weapon: The Boqueria chef drizzles smoky paprika vinaigrette on everything, and so should you. Here are a few of his favorite ways to bring some smoke into yours... The classic Spanish churro has four ingredients: water, oil, flour and salt.

Accompanied by a mug of chocolate to dip them in. However, the churro 2.0 can have a whole range of ingredients. (At Boqueria) they are served in a wooden box with the Nutella temptingly oozing out. Head to Boqueria (any of the NYC locations) to check out their new Las Islas wine list, with offerings from the Balearic and Canary Islands. “They are totally unique and immediately attention-grabbing. It’s Spain, but it’s not,” said Kieran Chavez, beverage manager, Boqueria restaurants. Every island has a unique microclimate—Gran Canaria, for example, has extreme winds, no vegetation and volcanic ash—but every wine from these islands has minerality and freshness, he said, noting maritime wind and sea air. The seafood paella was pretty much incredible, and not to be missed! Anything on the menu that contains romesco sauce has gluten, but all dishes can be prepared without this sauce. Although Boqueria is famous for their staple Spanish tapas dishes, their seasonal vegetable dishes including the cauliflower NO ROMESCO and butternut squash were some of my favorites!

~ Nicole Cogan, No Bread Octopus, citrus aioli, diced jalapeño, slightly pickled cabbage and red onion, house-made mayo and a sprinkle of paprika, held together by a fresh brioche. best way to buy wine in franceBoqueria just rolled out a new pulpo roll – like the beloved lobster roll except with octopus and some Spanish flair – and I was lucky to have the chance to sample the goods.where can i buy wine kits ~ Caitlin, Back 2 Spainbest wine shop in new zealand In Spain, nos vamos de vermut ("let's go have a vermouth") is code for a leisurely midafternoon snack—something simple and salty, like canned mussels or potato chips, accompanied by a glass of vermouth, Zack Bezunartea, director of operations for Boqueria in New York and Washington, D.C., explains. buy canadian ice wine in uk

The Spritz is a remarkably unfussy drink: "The most important part is the ritual itself. It's about taking a break, sitting down and having the vermouth," Bezunartea says.best quality red wine price in india Manhattan’s third Boqueria “tapas bar,” recently launched on the Upper East Side, channels the easygoing, Barcelona-inspired vibe from the mini-chain’s Flatiron and Soho locations. best red wine for gift givingAnd it’s likely to be with us for a long, long time.best wine price in india Boqueria UES's Fideuà Negra,One of Our 100 Favorite Dishes:Cooked similarly to a paella, the base here is garlic-tinged squid ink noodles, which hidechewy bits of mollusk and serve as a nest forfat prawns and sweet clams.glass of wine flower

Tapas eatery Boqueria debuts its third New York City location tonight, now delivering tasty plates of Spanish eats to the Upper East Side.Barcelona native Chef Marc Vidal continues his nuanced execution of classic small plates at the new outpost, which offers intimate seating for 70 in the cozy dining room awash in golds and beiges.best wine gifts uk The items from the lot I'd be happiest to see again are the tender baby squid served with charred scallion, tomato confit and romesco; tomato-sauced lamb meatballs gathered with pinches of sheep's milk cheese; and lightly sauteed spinach and garlic. The vegetable dish gets a sweet pop from golden raisins. Not everyone is lucky enough to have a Spanish-style siesta after lunch. But Dupont's new Manhattan tapas transplant, Boqueria, could change that for D.C. diners. The month-old restaurant launched lunch service last week, with a menu of sandwiches, salads and tapas that practically demands a post-meal nap.

The versatile Spanish classic pan con tomate - which can be eaten all day, from breakfast into the wee hours - is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil. We’ve been addicted to chef Marc Vidal’s version at Boqueria since the tapas spot opened in March, especially alongside some chilled sangria. ~ Washingtonian Best Bites Boqueria’s Seve Ballesteros: Named after the world famous golfer, this is a spin on a what's known as a John Daly, which is lemonade, iced tea and vodka. The addition of Sherry adds a nutty complexity to the drink. ~ The Wall Street Journal You’d be wise to pay attention to the blackboard and its specials, which are driven by farmers-market bounty. That’s where you’ll find the most exciting shares, which show off the ingenuity of chef Marc Vidal, who shuttles between DC and New York each week. It was a gutsy move for this Manhattan tapas bar to make its way to Washington, an already small-plates-mad town.

Turns out that keeping the earth-toned dining rooms and Carrera-marble bar loud and crowded wasn’t a problem. Vidal spent most f his career cooking traditional Spanish food,but also put in time at El Bulli, L'Arpege, and Alain Ducasse - real temples of gastronomy. ~ NBC’s The Feast Think "Barcelona in Manhattan" to get the idea behind this "irresistible" Flatiron Spaniard that lures a "young" crowd with ultra-"creative" takes onBasque and Catalonian tapas... Sample some Spanish cured meats and cheeses. Have a glass of Sangria...or one of the many affordable Spanish wines. Let your appetite wander while your feet dangle. That’s the tapas spirit, and at Boqueria it’s found a Spanish home. The room (along with the uniforms of the competent, terminally perky wait staff) is carefully coordinated in tones of toffee, beige and sandy brown, and the thing you notice, after a visit or two, is that it’s very loud, in a convivial tapas-like way, and it’s almost always packed.