Seared monkfish at Manzanilla
Oxtail brioche at Manzanilla
Squid ink and cuttlefish croquettes 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)
The new restaurant will serve top quality meals served with the highest quality ingredients, along with a sushi bar led by chef Yutaka Murai with over 20 years of experience.
Venue says: “Join us for dinner tonight and enjoy traditional Sushi Omakase - $70/pp. Pair with traditional Japanese appetizers and sake”