Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Ureña

Ureña

Critic's Pick Critics' Pick

37 E. 28th St., New York, NY 10016 40.743909 -73.985376
nr. Park Ave. South  See Map | Subway Directions Hopstop Popup
212-213-2328 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
  • Critics' Rating: *

    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: Write a Review

Share this listing

Nearby Subway Stops

6 at 28th St.; N, R at 28th St.

Prices

$22-$30

Payment Methods

American Express, Diners Club, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Dine at the Bar
  • Fireplace
  • Hot Spot
  • Lunch
  • Notable Chef
  • Prix-Fixe
  • Take-Out

Alcohol

  • Full Bar

Reservations

Recommended

Profile

This venue is closed.

Alex Ureña has been working in New York kitchens almost since he arrived from the Dominican Republic at age 15. He started out washing dishes at the River Café before graduating to pastry and garde-manger, spent nine years with David Bouley, opened Blue Hill with Dan Barber, and became executive chef at Marseille and Suba. Between gigs, he ricocheted around France and Spain, soaking up experience from masters like Roger Vergé and Ferran Adrià. Stimulated by Spain’s gastronomic revolution and its pervasive effect on the culinary avant-garde, Ureña officially joins their ranks with his modern Spanish restaurant, the kind of place that assumes a certain foodie familiarity with phrases like mustard paper and chorizo emulsion. Like-minded pastry chef Caryn Stabinsky, a WD-50 alum, bakes her own bread and takes a playful approach to dessert—one of them, called "Breakfast" involves wheat toast cake, Bulgarian feta, maple caramel, and rosemary oil.

Advertising
Advertising