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Home > Restaurants > Alcala


246 E. 44th St., New York, NY 10017 40.75125 -73.9718
nr. Second Ave.  See Map | Subway Directions Hopstop Popup
212-370-1866 Send to Phone

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  • Cuisine: Spanish/Tapas
  • Price Range: $$$

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  • Reader Rating:

    7 out of 10


    1 Reviews | Write a Review

Photo by Shanna Ravindra

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Official Website


Mon-Thu, noon-10:30pm; Fri, noon-11pm; Sat, 3:30pm-11pm; Sun, 5:30pm-9pm

Nearby Subway Stops

4, 5, 6, 7, S at Grand Central-42nd St.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Good for Groups
  • Lunch
  • Notable Wine List
  • Outdoor Dining
  • Prix-Fixe
  • Romantic
  • Take-Out
  • Online Reservation


  • Full Bar




In its previous incarnation as Marichu, the renamed Alcala serves as a serene, satisfyingly Spanish retreat for United Nations mover-shakers and in-the-know locals pleased to have a hearty, pretension-free eatery on a gastronomically sorry stretch of First Avenue. The Basque kitchen has a penchant for spicy seafood and carne, and, of course, paella, the national dish. The plato campero starter is a good introduction, with an array of spicy sausages and cured meats complemented by a savory chunk of slightly charred, fluffy bread rubbed with tomatoes. Very tender, tiny lamb ribs, chuletitas de cordero a la parilla, come artfully arranged on a heap of scalloped potatoes, as does a hearty slab of too-tough tuna, grilled through and seasoned simply with lemon. An exception to the rule, the chilled white asparagus splayed over Piquillo peppers sounds intriguing, but disappoints—it's moist to a fault, and utterly bland unless you combine a forkful of peppers with the bite. Alcala's deceptively diminutive façade reveals an inviting, dimly lit dining room: Colorful ceramic plates decorate an ochre wall on one side, wooden planks crisscross to form an X over exposed brick on the other. A corridor  leads to a lovely, airy garden enclosed by a cherry wood fence and a canopied roof. It's as idyllic as the breezy Basque countryside—tiled stones, potted plants, candles, and a gurgling fountain—and best enjoyed with a bottle of one of their 100 top-tier Iberian wines, most of which are from the Basque region.

Recommended Dishes

Plato campero, $15; chuletitas de cordero, $34