See pics of the seafood-leaning Basque fare.
Showing 1-6 of 6 posts
What to Eat at Salinas, the Manhattan Homecoming of Meigas Chef Luis Bollo, Opening Next Month in Chelsea
The Basque chef left New York eight years ago for kitchens in Connecticut and New Jersey. He returns June 9 to open Salinas.
Waiters try to tempt you with a rotating array of 200 pinxtos.
A "global food park" is also in the works.
The former Tía Pol toque is opening a restaurant, the name of which you'll definitely want to know how to pronounce.