Clams, mussels, shrimp, squid, and salsa verde top rice in Boqueria’s paella de mariscos. Photograph by Jeff Martin
The grilled squid salad features frisee that has been tossed in romesco vinaigrette, tomato confit, and charred scallions. Photograph by Jeff Martin
This is the Boqueria version of the classic tapa gambas al ajillo: shrimp, garlic, and guindilla pepper in olive oil. Photograph by Jeff Martin
The Cojonudo, in which toast is dressed up with fried quail eggs and sliced chorizo. Photograph by Jeff Martin
In Espinacas a la Catalana, sauteed spinach is punched up with pine nuts, garlic, raisins, and chickpeas. Photograph by Jeff Martin
Barcelona native Marc Vidal worked under Ferran Adria, Alain Passard, and Alain Ducasse before taking the helm of Boqueria NYC. Photograph by Jeff Martin
The entire back wall is made up of a glass-enclosed, temperature-controlled wine cave, which will store hundreds of bottles of Spanish wines to pair with all those robust flavors on the food menu. Photograph by Jeff Martin
Guests can perch at the bar, at communal tables, or on creamy leather banquettes. Photograph by Jeff Martin
