The Feed first look: Manzanilla

Spanish supertoque Dani Garcia opens an inventive Iberian restaurant in Gramercy.

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  • Photograph: Filip Wolak

    Seared monkfish at Manzanilla

  • Photograph: Filip Wolak

    Oxtail brioche at Manzanilla

  • Photograph: Filip Wolak

    Squid ink and cuttlefish croquettes at Manzanilla

  • Photograph: Filip Wolak

    Manzanilla

  • Photograph: Filip Wolak

    Manzanilla

Photograph: Filip Wolak

Seared monkfish at Manzanilla

Michelin-starred toque Dani Garcia teamed up with Gotham restaurateur Yann de Rochefort (Boqueria) for this high-ceilinged Spanish brasserie, sporting graphic chevron-patterned floors and black iron chandeliers. The 180-seat spot (expected to open February 13th) takes its name from Garcia’s restaurant in Málaga, Spain, but it has more in common with Calima, his acclaimed tapas temple in Marbella, boasting an ambitious menu that fuses traditional Iberian flavors with avant-garde tinkering. A simple tomato gets the liquid nitrogen treatment: flash-frozen until a glossy solid and nestled in a pool of salt-cod emulsion. Two steamed brioche halves—a signature of Garcia’s world-famous friend, Ferran Adrià—sandwich pulled oxtail and raw mushrooms. Beverage director Rick Pitcher (Gotham Bar and Grill) pays tribute to the restaurant’s name—a fruity variety of sherry made in Garcia’s native Andalusia—with a list highlighting 15 pale, dry sherries. Rounding out the bar program are European reds and whites, four draft beers (including Catalan-brewed Estrella Damm) and classic cocktails made with Spanish liqueurs (brandy, pacharán). 345 Park Ave South between 25th and 26th Sts, entrance on 26th St between Park Ave S and Lexington Ave (212-255-4086)


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