NYC Restaurants

A modern Spanish affair from chef Alex Ureña who spent seven years cooking with David Bouley and most recently was the consulting chef at Suba. Ureña will showcase sophisticated Spanish fare, in the style of his mentor El Bulli’s famed avant-garde chef, Ferran Adria. Expect contemporary tapas like olive oil cured tuna over pan con tomat, stewed chorizo with poached quince, and salt cod mousse with dried cranberries, and toasted country bread, and innovative entrees like seared toro belly with bean sprouts, soy sauce caramel, and mint oil, and salt-crusted duck breast with pickled figs, and brussel sprout puree.