THIS RESTAURANT HAS CHANGED NAMES Urena

THIS RESTAURANT HAS CHANGED NAMES Urena Restaurant Review:

Ureña’s brightly lit tapas bar and dining room set the tone for a refreshing meal. From home-baked bread to an amuse-bouche of yogurt-marinated anchovies in quince paste, to a novel variety of carnes (meats) and pescados (seafood), chef Alex Ureña skillfully revitalizes the Spanish landscape in Manhattan. He employs French influences in the appetizer of foie gras prepared three ways: foie gras mousse with praline and fig-balsamic reduction, foie gras mousse with Greek yogurt with yellow currants, and foie gras sautéed with candied kumquats. The lemony striped bass reveals paprika, basil and jalapeño flavors and the rabbit confit with cauliflower purée and shiitake mushrooms melts off the bone. The Pechuga de Pato---duck breast dressed in apricots and scented with star anise---is the belle of the menu. A finale of red beet panna cotta served with sour cream ice cream and a citrusy sugar-salt mixture merits compliments to pastry chef Caryn Stabinsky.