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When people think of Boqueria (53 west 19th Street), they think of amazing tapas coming out of Chef Seamus Mullen’s kitchen. But they also serve up a weekend brunch featuring both classic staples (Eggs benedict, buttermilk pancakes, eggs any style, etc) and Spanish influenced brunch dishes (scramble with guindilla peppers and shrimp, egg sandwich with chorizo, paella Valenciana), in addition to a selection of tapas. It’s also much easier to get in for brunch compared to dinner.

(Pictured are photos of the eggs benedict with salmon and the Bocata Boqueria egg sandwich with chorizo, as well as the non-tapas brunch menu)

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