'tapas' on Serious Eats

Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro

Ken Oringer's five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston's South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here's a look at how their paella, a large-format dish in several variations, is made. More

Small Space, Small Plates, Big Flavors at Peix, Bar de Mariscos

The Spanish menu created by Mexican chef-consultant Ignacio Carballido (Cafe El Portal and Casa Mezcal) at Peix Bar de Mariscos is simple to the extreme—most dishes are nothing more than pristine seafood, a bit of olive oil, and some good technique—but compelling. It's easy to respect a chef who has the sense to let the ingredients do most of the work for him, letting their own creativity ride in the passenger seat. More

The Vegetarian Option: La Mujer Gala, Bringing Tapas to Prospect Heights

In a case of rapid New York City restaurant turnover, the space that once was Aliseo Osteria Del Borgo, the Italian spot on Vanderbilt Avenue in Prospect Heights, is now La Mujer Gala, a tapas and small plates restaurant that leans more heavily on true, Spanish-style tapas than on the generic small (but typically expensive) plates offered all over town these days. Though a meal here has some pleasures, the menu needs some work. More

Bar Bites: Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Apps Only: Tia Pol

You never know if tapas are actually going to be a good deal, so I was a bit apprehensive before visiting Tia Pol for the first time. Turns out that my fears were unwarranted. And the pig's ears would have been worth double what I paid. More

The Vegetarian Option: Basque Tapas at Euzkadi

After how the food will taste, there are two big questions for diners at a tapas restaurant, vegetarian or otherwise: "How much will I have to spend?" and "Will I be full after eating?" We each ordered a glass of txakoli, the sparkling Basque white wine that is the traditional accompaniment to tapas, and tried to answer those questions. More

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