Inspired by the Boqueria market in Barcelona (slightly before most of their compatriots had ever heard of the place), Mario Batali — who went to school in Spain and has a great love for the country’s cooking — and Chef Andy Nussercreated this casual but superbly run Spanish and Spanish-ish establishment, bringing cod cheeks pil pil, tripe with chickpeas and blood sausage, squid with pork meatballs, and the like to a hip Manhattan clientele.
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