Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Alcala

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

    Reserve a Table

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

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    1 Reviews | Write a Review

Photo by Shanna Ravindra

Share this listing

Official Website

alcalarestaurant.com

Hours

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.

Prices

$18-$34

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

Alcohol

  • Full Bar

Reservations

Recommended

Profile

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

Advertising
Advertising