food

New York tapas restaurants tend to serve as a reminder of what Spain is not. Imagine average New Yorkers drinking wine into the wee hours on a weeknight (I can’t – my job!), strolling into whatever decent restaurant happens to be nearby (Is it buzz-worthy?) and generally putting food second to the act of drinking up the wine, the atmosphere and the company.

We’re just too type A to be Spanish. So the amount of hype surrounding a new, hot tapas place by former Boqueria chef Seamus Mullen almost invalidates it as a Spanish restaurant. It’s supposed to be food without thinking – cuisine that’s tipico.  (more…)