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Listed below are links to reviews of Boqueria from around the web.
[ more from biggestmenu]
[ more from chowmaster]
"FOOD (16/20): The food wasn"t awesome, but in reality, it"s good enough for a tapas restaurant. The menu incorporates some innovative Spanish influenced foods with classic staples, like garlic shrimp...."
[ more from dinersjournal.blogs.nytimes]
[ more from menupages]
"After reading Bruni's review I just had to try out this relatively new restaurant. Unfortunately they do not take reservations and we ended up coming on a Saturday night at 8 pm...."
[ more from nymag]
"If you want the latest taste of this city's mini–Spanish revolution at the ground level, the place to go is a cheery little establishment in the Flatiron district called Boqueria. The proprietor isn't Spanish, and neither is his chef-partner, Seamus Mulle..."
[ more from nysun]
"The tapas cover familiar ground: olives, Spanish tortilla, Serrano ham. Padrón peppers, quick-roasted until their skins crisp, and served hot with a crunch of coarse salt, might be the best for their simplicity...."
[ more from oad.typepad]
"The cuisine is best described as modern tapas, but not of the molecular kind that they serve in places like San Sebastion's Bar Bergara and Alona Berri...."
[ more from pabulum.ext212]
"The place got crowded as it got later but our bartender-server made sure she gave us her attention. She was very patient with the mixed crowd: one actually opened up his laptop at the bar and another kept screaming for a Syrah until she politely explained..."
[ more from salli_vates.blogspot]
"Walking into Boqueria, an authentic tapas bar, I thought the only details missing were cigarette smoke and paper strewn all over the floor. But there was an inviting counter full of wheels of Spanish cheese and plates of white anchovy toasts, and a few bu..."
[ more from savorynewyork]
""two of the things that make the city of Barcelona great are the Boqueria market that this restaurant is named for and the little bars down quiet side streets that behind unassuming doors are raging with people eating and drinking and reveling into the we..."
[ more from search.cityguide.aol]
"Chef Seamus Mullen had already fallen in love with the food market 'El Mercado de la Boqueria', near where he worked and lived in Barcelona, by the time Suba's Yann de Rochefort approached him about a collaboration. The pair opened this evocative and regi..."
[ more from tablehopper]
"Chef Brad Farmerie has crafted a menu of 10–14 scrumptious canapes for the Monday Room that come ouhttp://www. I was happy to see some antipodean ingredients on the menu, like dukkah and Tasmanian sea trout...."
[ more from urbandaddy]
"Dig in to the authentic flavors, from the Pa de Fetge (boar terrine with apple and bacon) and Croquetas Cremosas (creamy serrano ham croquettes), to the Datiles con Becion y Almendras (dates stuffed with almonds wrapped in bacon), which are like mini expl..."
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