Why? why cant anyone do Spanish cuisine right!!!??
I understand that they just opened, i can look passed the poor layout of tables, the extremely cold red wine by the glass, the 5 minutes sitting without menus, the dropping off food at the wrong table..(twice!) ....but when you hear the hype and you hope that finally someone has done it right (in the kitchen) then you are upset when you are once again overcharged for under-performed food.
The American belief that tapas are just "Expensive finger food" is highlighted here in a $100 meal that left me hungry. I almost needed a pizza after dinner...not good.
Suprisingly, the best part culinary wise was the paella, a hard dish to make well, but the gambas al ajillo were a dud, so were the boquerones, and 2-3 other tapas we got. my girl liked the short ribs in red wine sauce. they looked good (for meat eaters!) Over all too expensive for what we got and flavors did not work. Sad, because i thought we finally had a good Spanish restaurant in NYC. I guess i might just have to do it myself......
Boqueria is still # 1 here in NYC, by default.