Boqueria

Boqueria Restaurant Review:

About the décor & atmosphere: The relaxed contemporary dining space, characterized by natural wood wall accents, tables and chairs, along with beige banquettes and a tiled bar, is warm and inviting. The lively atmosphere is in keeping with the energetic scene at the Barcelona-based food market that influenced the restaurant's name and cuisine.

Likes: A lighter selection, the sautéed spinach salad tossed with garbanzo beans, pine nuts, garlic and golden raisins, was simply prepared but full of harmonious savory, nutty and ripe fruit flavors.
Dislikes: The bread on which the lamb skewers were served was on the chewy side.

Food & Drinks: A cured meat board with cuts of Ibérico sausage and serrano ham, and presented with tomato on grilled bread, makes for a good sharing option to accompany well-crafted scotch and gin based cocktails as well as an array of sangrías at the front bar. The tapas-centered menu features classics such as tender seared Colorado lamb skewers with pickled shallots and salsa verde. Baby squid with white beans, Calabrian chilies, garlic, dill and artichokes sautéed in squid ink was subtly earthy and pungent. A collection of these small plates can be a meal in and of itself, or a precursor to the duo of paellas. These include a saffron-salsa verde seasoned, seafood-laden combination that is slow-cooked with monkfish, sepia, squid, shrimp, clams and mussels. Creative takes on a standard dessert --- churros stuffed with Nutella --- are a must. Turrón, an almond and hazelnut cake with a pleasantly firm consistency, served with honey dulce de leche ice cream and Chantilly cream, is addictive and indulgent. A regional wine list, with numerous by-the-glass offerings, including two cavas, provides a broad range of tapas pairing possibilities. Brunch brings Spanish takes on eggs Benedict and other weekend afternoon fare, and an appetizing choice of tapas.