in the magazine

Modern Spanish Comes (Back) to New York

Not your typical tapas: octopus and arctic char.Photo: RJ Mickelson/Veras for New York Magazine

Given how large Spain looms in modern cooking, it’s a wonder we don’t see more openings, or rather reopenings, like Suba, announced by Rob and Robin in this week’s issue. Recently, S. Pellegrino again pronounced El Bulli the best restaurant in the world, and the kind of food that chef Seamus Mullen is introducing on Suba’s ambitious new menu shows off that world-conquering energy. (Mullen, before opening Boqueria and Suba, worked in some of the best restaurants in Spain.) “We're trying for something a little more complex than we do at Boqueria,” he says. Modern Spanish food has been here before but never really took off. Suba may be the one to finally make it happen.

Restaurant Openings: FR.OG, Suba, Móle, and Paradou Marché. [NYM]
Suba's Menu

Advertising

Recent News

 
NY Mag