Food & Drink
“Carmellini describes arroz a la plancha, this creamy rice dish, as “one delicious, complete thought. All of the flavors are in concert: mushrooms, Ibérico ham, good snails. The texture nails it with that bit of crunch outside.” Seamus Mullen, formerly of Boqueria, also makes liberal use of his wood-fired grill, a star feature of his new West Village taverna, which eschews white linens in favor of rustic wood tables and banquettes. The chef has instituted a no-reservations policy in this narrow brick-walled space, so go early and have a glass or two of sherry and a plate of melt-in-your-mouth Ibérico while you wait.
Price: tapas from $6, arroz a la plancha, $19
(CN Traveller - Best New Restaurants 2012)”