New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York Food 2004

Best Tapas

  • Solera

    216 East 53rd Street, 212-644-1166

    With restaurants of every culinary persuasion embracing the small-plate trend, tapas are hot again, and so are the Spanish restaurants that serve them: Bolo, where Bobby Flay’s succumbed to tapas temptation by fancifully cooking quail eggs on artichoke hearts dotted with salmon caviar; Suba, where Luis Bollo’s sobrasada-slicked toast fuels a raucous bar crowd; and Allioli, whose Serrano-ham-wrapped dates rate high on Williamsburg’s food chain. Solera, though, is and always has been so serious about tapas and the culture surrounding them that the entire cozy, commodious front room is devoted to their continuous consumption from noon to closing. Daily specials appear on the bar but not on the extensive and varied menu, so peruse the display and then let the well-versed bartender suggest a sherry to match (he’s partial to manzanillas). Each bite bursts with flavor, from springy asparagus-studded tortilla and hot piquillo peppers stuffed with minced chicken and lentils to salty cured tuna rolled around fresh goat cheese, and boquerones marinated to vinegary perfection. The list goes on—and, as tapas tradition dictates, so should you..

From the 2004 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...