Suba和Boqueria兽医Yann de Rochefort在Flatiron中打开Manzanilla

在过去的十年中，餐馆老板Yann de Rochefort在Suba的黑暗中精心策划了晚餐Boqueria谢默斯马伦,迅速发展和扩大,tapas brand to Washington, D.C. His latest chef-collaborator, Dani García, is best known for the two-Michelin-starred Calima in Marbella, Spain. Their new venture, Manzanilla, shares its name with another García restaurant in Málaga, but takes a more New York-centric approach. The menu, to be executed by García emissary Santiago Guerrero, features pâté buñuelos, cod tartare with molecular-gastronomical “nitro-tomato,” and bacalao with citrus-gazpachuelo sauce, plus simply grilled steaks and a liberal sprinkling of Ibérico pork throughout. Spanish wines loom large, as do sherries by the glass, and cocktails incorporate everything from Spanish sloe-flavored liqueur to Brooklyn gin. What was once a Staples has been outfitted with herringbone-patterned concrete tile, a wood-clad ceiling, and a 40-seat private dining room.

曼萨尼拉
345 Park Ave. S.，第26街入口；212-255-4086

本文最初发表于2013年2月18日纽约杂志。