Eat Well: Bacalao at Manzanilla

Topped with mussel froth.
Topped with mussel froth. Photo: Melissa Hom

Dani Garcia’s Spanish restaurant off Park Avenue recently received a blitz of great reviews, and for good reason. He’s reinventing classic staples of the Mediterranean diet in a modern, inventive way. When you go, start your meal with the critics-approved croquettes, and then balance out the fried food with something lighter, like the Bacalao entrée (Spanish for salted cod, though the fish is fresh here). The fish is pan-seared a la plancha, and served with white beans, mussels, potato purée, a velouté sauce, and froth made from mussel jus. You never know: It might just save your life.