Tapas restaurants in New York City
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A
El Quinto Pino
Trolling for tapas is easy enough in small-plate-crazy New York, but true aficionados of the Spanish treats are often disappointed. Not anymore. Now there's El Quinto Pino, a long narrow room ringed with 16 bar stools and no place else to sit; you'll have to lean on the bar like you're in Madrid and snack away on olives, anchovies, sautéed and garlicky shrimp, mini panini, cod sticks, calamari and more. If you must sit down, the owners also run Tia Pol around the corner; same great food, but with a wee bit more space.
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B
Casa Mono
Another winner from Mario Batali and Chef Andy Nusser, Casa Mono has a great, long bar where you can sit and watch your pez espada a la plancha and gambas al ajillo take a grilling. Or grab one of the wooded tables and nosh on tapas with jerez (sherry) from the bottles lining the walls. For a cheese dessert, hop next door to Bar Jamon, also owned by Batali; you may have to squeeze in - the place is communal and fun.
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C
Boqueria Flatiron
This expansive, welcoming tapas joint features classics as well as new twists on the expected, and you can watch them being assembled as you sip your unique beer-and-pear sangria and peer into the open kitchen here. Standouts include the pan-roasted brussels sprouts with chorizo, mushroom-chicken croquettes and salt-cod fritters, as well as the selection of hard and soft cheeses. This is a smaller (more crowded) branch of the SoHo original.
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D
kittichai
Celebrated for its striking decor - bright red silk curtains against dark, carved walls - and creative menu, Kittichai does tapas (limestone tartlet with minced chicken, marinated monkfish in pandan leaves, and more) and mains (roasted red curry with vegetables, braised short ribs in green curry or a rich seared aged sirloin with fermented black bean and whiskey sauce).
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E
Regional
Cuisine from 20 Italian regions can be sampled in a series of small plates, or you can hone in on a particular favorite - pizza from Naples, for example - and get your starters, wine and dessert from that region. The name gives the gimmick away, but Regional is on to a good thing. The pastas - filled with cheese and veggies and/or spicy meats - steal the show.
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