Chef Alex Urena temporarily shut the doors to his eponymous upscale Spanish restaurant, transforming the space into a casual Spanish bistro. Another case of an avant-garde chef taking it down a notch, Urena’s stripped the chestnut tables of their tablecloths and tacked on an upfront tapas bar, replete with a panini press and meat slicer.
“I’m not going to use any foam,” he tells us of Pamplona’s newly implemented menu. “The food is much less expensive than it was at Urena.” The bistro cuisine nods to the Northern Basque region of Spain, featuring dishes as simple as slow-cooked chicken and traditional paella. After training extensively with both Bouley and Ferran Adria, he’s naturally inclined to sneak in his inspired technique: roasted quail gets complicated by a quail egg and serrano chips; manchego cider fritters harbor famed iberico ham.
With tapas, seasonal sangrias and generous seating at the bar, Pamplona officially arrives a relaxed addition to the fall dining circuit on Thursday, September 6th.
Address: 37 East 28th St, nr. Park Ave. South
Hours: Dinner, Sun – Thu, 5:30pm-12am, Fri & Sat, 5:30pm-2am; Lunch, Mon – Fri, 11am-4pm; Brunch, Sat & Sun, 11am-4pm.
Drink Specialty: Exclusively Spanish wine list
Until we eat again,
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