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  1. Photograph: Laura Gallant
    Photograph: Laura Gallant

    Beet sandwich with goat cheese and egg at El Colmado Butchery

  2. Photograph: Laura Gallant
    Photograph: Laura Gallant

    Pork rib roast at El Colmado

  3. Photograph: Laura Gallant
    Photograph: Laura Gallant

    Grilled steak skewer at El Colmado

El Colmado Butchery offers prime cuts, small plates and Spanish vino

Seamus Mullen builds a tapas bar empire, adding a butcher counter and wine bar

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Seamus Mullen’s meat-and-provisions offshoot of his Gotham West Market tapas bar lives up to its name (el colmado means “the grocer” in Spanish). Along with small-plate staples from GWM (prawns a la plancha, lamb meatballs), Mullen serves whole rotisserie chickens and large-format pork rib roasts, both herb-brined for 24 hours. Pressed sandwiches and Brooklyn Roasting coffee are available at a grab-and-go counter, while a larder is stocked with imported olive oils and vinegars. The butchery sources meat from farms upstate, in Pennsylvania and Vermont for cuts like lamb leg and pork chops, plus house-made sausages and terrines. After dark, the white oak butcher-block counter converts to 
a wine bar, pouring Spanish bottles and local on-tap varietals such as a Long Island cabernet franc and a riesling-chardonnay blend from the Finger Lakes. 53 Little W 12th St between Tenth Ave and Washington St (212-488-0000, elcolmadonyc.com)

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