What to Eat at Salinas, the Manhattan Homecoming of Meigas Chef Luis Bollo,

After a two-year run at the pioneering Spanish restaurant Meigas — and a stint at Suba — Basque chef Luis Bollo left New York eight years ago for kitchens in Connecticut and New Jersey. He returns June 9 to open Salinas, where the multiregional menu features such seasonal starters as spring gazpacho with beets and berries, and main courses like salt-crusted striped bass with potato confit. Also on offer are paella and the vermicelli-pasta dish called fideua, plus simply grilled seafood and lamb, all served in a Chelsea space divided into a tapas room and bar, dining room, and 35-seat garden. The restaurant’s design, which incorporates a retractable roof, a fireplace, and a water wall, is the work of co-owners Donald Mikula, the hair and makeup artist, and his wife, Mary Catherine. Presumably they left the playlist to their other partner,Cielonightclub co-owner and D.J. Nicolas Matar. Click through for a look at the menus and a few dishes.

Salinas Tapas and Dinner Menu [PDF]
Salinas Dessert Menu [PDF]

Salinas, 136 Ninth Ave., nr. 18th St.; 212-776-1990