What to Eat at Toro, Ken Oringer and Jamie Bissonnette’s First New York Restaurant

Paella de zanahoria, rutabaga y nabos (vegetable paella).
Paella de zanahoria, rutabaga y nabos (vegetable paella). Photo: Elliot Black

If you’re not already aware, James Beard Award–winning chef Ken Oringer is a huge freaking deal in Boston: He runs Clio, Uni, Toro, Coppa, and La Verdad, as well as Earth in Maine. Oringer announced plans with chef-partner Jamie Bissonnette to expand his empire and bring Toro to New York well over a year ago, and now it’s finally opening in Chelsea on Monday. The 100-seat Spanish restaurant, which is adjacent to Colicchio & Sons and Del Posto, is housed in the old Nabisco factory building, and it overlooks the water. Don’t expect a typical tapas menu: There’s rabbit paella, pig’s-ear terrine with king crab and yuzu, and hard-to-find percebes (gooseneck barnacles) cooked on an open plancha. Take a look at the space and a few of the dishes, straight ahead.

Erizos con caviar: a spoon of caviar, sea urchin, and quail egg with crispy Ibérico jamón.Photo: Elliot Black

Jamón bianco: lardo with pickled pumpkin, fried garlic, and fleur de sel.Photo: Elliot Black

Cepes: mushrooms with farm egg, olive oil, and parsley.Photo: Elliot Black

Gambas al ajillo: grilled garlic shrimp with cascabel chilies.Photo: Elliot Black

Goat’s-milk yogurt mousse with licorice caramel and heirloom apples.Photo: Elliot Black

One of Toro’s seasonal gin-and-tonics: Nuestra Casa, with Oxley, allspice, and pear.Photo: Elliot Black

Sangria on tap.Photo: Elliot Black

Scenic.Photo: Elliot Black

No big deal, just a mounted fighting bull’s head from Mexico.Photo: Elliot Black

There’s an open plancha bar.Photo: Elliot Black

Toro, 85 Tenth Ave. (entrance on 15th St.), 212-691-2360

What to Eat at Toro, Ken Oringer and Jamie Bissonnette’s First New York