Profile

Chalk it up to a New York–melting-pot paradox, but Irish-American chef Seamus Mullen turns out some of the city's finest Spanish food at this sleek tapas spot. A spinoff of Mullen and (French) owner Yann de Rochfort's successful Flatiron location of the same name, Boqueria Soho—opened in late 2008—does brisk business with small plates and tastings of imported ingredients like jamón Serrano and Catalonian goat's-milk cheese. Peckish Euros and downtown squatters armed with flutes of cava nibble Marcona almonds by a twelve-seat marble bar lining the bottleneck entryway. There's more elbow room in back at cream-leather banquettes flanked by high tables made for sharing a platoon of dishes: tortilla del día, succulent dice of charred lamb, crispy-crusted, smooth-centered mixed croquettes, and entrées including soupy rice with Ossabaw Island hog, grilled trout over lentils, and daily specials. Chefs in the anchoring open kitchen are on view from any spot in the house. — Alexandra Vallis

Reservations are only accepted for parties of six or more.

Pantry
There is a small selection of imported products (olive oils, vinegars, canned peppers, etc.) available for retail.

Bacon-wrapped dates, $7; seared lamb, $8; mixed croquettes, $10.

Related Stories

Featured In

• Adam Platt's Where to Eat 2009 (1/5/09)