While Boqueria announces its new head chef, its former chef de cuisine is also making strides. Franco Bario, a Peruvian, moved to Barcelona when he was 21, cooked in a few restaurants there, and then worked as a manager at Casa Mono before he joined Seamus Mullen in shaping Boqueria’s nightly market menu. He left in January and now in November, he and Cynthia Lau (another former Casa Mono manager) will open Caliu Tapas in the former Da Andrea space. “I want to take the Boqueria concept to a different level, kitchen-wise,” Bario tells us. “Seamus and I used to use all local ingredients — that’s what we’re going to do here also. We’re going to have the same seasonal concept, with market menu specials.” That said, the base menu is going to be “straightforward tapas — very classic,” as you can see below.
One particular point of pride: the paella. Caliu says, “The paellas we’ve tasted around town are not really the classic version. They use chicken stock — in Spain, they actually use fish or lobster stock, and it also has more liquid than the ones you see here.” The wine list, says Lau, will be exclusively Spanish, concentrating on relatively unsung regions like Priorat. We’ll take you inside the 65-seat dining room (modeled after a rustic Spanish taberna, with a small bar) once it’s closer to its November opening. In the meantime, here’s a look at the menu.
Carnes y Quesos - 5ea
Jamon Serrano 18 Meses
serrano ham, aged 18 monthsChorizo Cantimpalo
spicy pork sausage cured in pimentonSalchichon
spiced pork sausage cured with garlic and herbsFuet
catalan style hard pork sausageManchego 12 Meses
aged sheep’s milk cheese, notes of caramel and almondsValdeon
sharp blue cheese from cow, sheep and goat’s milkCana de Cabra
mild, creamy goat’s milk cheeseIdiazabal
smoked sheep’s milk cheeseTapas Frias
Olivas Mixtas - 5
mixed spanish olivesBoquerones y Hongos Marinados - 7
white anchovies and sautéed wild mushroomsMontado de Romesco con Menta - 6
almond "romesco" and mint salad on toastMontado de Lomo y Queso de Cabra - 6
dry rubbed pork loin and goat cheese on toastCrudo de Lenguado - 8
Long Island fluke and "leche de tigre"Tapas Calientes
Pan con Tomate - 5
grilled bread, garlic, tomatoe, olive oilPapas Bravas - 8
fingerling potatoes, caramelized onions, guindilla pepperTortilla Espanola - 10
classic egg and potatoe Spanish omelette, garlic "ali o li"Croquetas de Calabaza - 6
sweet pumpkin croquettes, peppered maple yogurtCroquetas de Cochinillo - 6
pork cheek croquettes, black raisin jamBocata de Beicon - 8
house-made lamb bacon, "salsa verde", pickled scallionsCalamares en Tinta Negra - 11
baby squid, squid ink vinaigretteVieiras de Playa - 10
sea scallops, idiazabal cheese, txakoliPlatitos
Ensalada Caliu - 10
shaved fennel and celery salad, olives, capersMejillones y Chorizo - 12
mussels, spicy chorizo, txakoli, toastCaballa Quemada - 13
spanish mackerel, fingerling potatoes, almond "romesco"Huevo y Carrillada - 14
braised pork cheek, charred tomatoes, farm eggPaella Caldoza - 15
traditional paella, chorizo, chicken breast, cockles, prawnsPaella a la Plancha - 15
seafood paella "a la plancha", toast and olives vinaigretteMenu del Mercado
Rotating Market Menu
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Caliu Tapas, 557 Hudson St., nr. Perry St.
