Featured Brunch: Boqueria

GutterGourmet — January 29, 2010

Clockwise from top: Olives and Tortilla Espanola, Dátiles Con Beicon, 19th Street exterior, and Croquetas Cremosa.

Seamus Mullen may not have become the next Iron Chef (he came in third), but he has brought Spain to Manhattan’s brunch scene with his two Boqueria locations (19th Street and Spring Street).

Start with one of the best Bloody Marys in the City. It comes with a skewer of Spanish olive, fresh sardine, and guindilla pepper to add salt and heat to an already spicy Bloody Mary mix ($10). The Pimientos de Padrón are blistered shishito peppers with about every fourth one carrying intense heat. Order some with friends for a version of Spanish “Russian Roulette.”

For a more traditional brunch item, the fluffy Tortilla Espanola beats an omelet and hash browns any day. To add a side of bacon to your eggs, order the Dátiles Con Beicon, almond-stuffed dates wrapped in bacon. Need toast? Try the Cojonudo. Notwithstanding the nasty sounding name, it’s toast covered with chorizo and a fried quail egg. The Txipirones (baby squid) comes with an addictive dressing, over an arugula and radish salad, and fried chickpeas.

The Quesos Y Embutidos platter comes with a fantastic selection of cheeses (Idiazabal, the sexy nipple-shaped Tetilla, and La Serena, which is meant to be scooped with a spoon like fondue and eaten with quince paste). There are also mixed Spanish olives, grapes, pimiento, raisins, chorizo, lomo embuchado, and tomato-rubbed Pan con Tomate covered with jamón serrano. A variety of creamy Croquetas Cremosas (mushroom, chicken and more ham) and you’re set.

Don’t forget to save room for some Churros con Chocolate for dessert.