Tue-Thu, 5pm-midnight; Fri-Sat, 5pm-1am; Sun-Mon, closed
F at Second Ave.; 6 at Astor Pl.
American Express, Discover, MasterCard, Visa
A Basque-inspired restaurant in the East Village has brought together a talented team of young up-and-comers: executive chef Jonah Miller, who just spent three years cooking at Maialino; Nate Adler, former Blue Smoke beverage director, and Luke Momo, mostly recently of Sirio Ristorante. By offering two distinctly different dining experiences within one restaurant (and no à la carte menu), these three aren't afraid to take chances.
The front room's bar menu is comprised of small raciones (grilled octopus, fried potatoes) and $2 to $8 passed pintxos: Servers will actually come around with trays and present the pintxos dim-sum style. And in the 24-seat back dining room, Huertas will offer a daily changing, four-course dinner menu for $52 ($80 with beverage pairings). While the back room's reservation only, the front room will cater to those who want to grab-and-eat as they drink (perfect for a neighborhood like the East Village). Booze options include Spanish craft beers, ciders, and traditional refrescos — like Kalimotxo, with red wine and Coca-Cola.Recommended Dishes
Huevos rotos; boquerones; seafood conservas; pulpo a la Gallego: octopus, potatoes, pimentón; wood-roasted mushrooms; churros con chocolate.