Scanlas with red shrimp, crudo, green gazpacho, marinated red onions, green tomatoes and micro-basilic … More Make a nice aperitif in Ibiza.
Gerry Dawes
Ibiza Kitchen has opened its doors in Chappaqua, New York, and despite the covid and all the misfortunes in the current catering industry for six years, there are the best modern Spanish restaurants in America.
I have known the ascendancy of the owner Ignacio Blanco since he opened Meigas in Tribeca twenty-five years ago, which was put out of September 11), again in Ibiza in New Haven, then to Ibiza in Danbury, Connecticut (both closed), and while food, under various chiefs, has always been in the fury before Adrià, American David Martinez, the menu has become more refined for a suburban clientele that includes residents of Chappaqua Bill and Hillary Clinton. Gerry Dawes of Spanish food authority, author of Sunset in a glass: Adventures of A Food and Wine Road Warrior in Spainmaintains that Ibiza is the closest to the best restaurants he went to Spain, where Martinez traveled a lot after cooking stays in New York.
The well -lit dining room in Ibiza.
Gerry Dawes
The modest room and bar are a pleasantly lit background in the colors of food and drinks served in Ibiza. All Martinez’s dishes, starting with a range of attractive tapas, are completely anchored in Iberian food culture and categorically based on seasonality. The best thing to do is leave the meal in Blanco and the chef to decide, because the night specials are among the best in the menu.
Croquetas with peppers and aioli.
Gerry Dawes
You can simply start with a delicatessen tray, including Iberian ham, chorizo and cheeses, then sautéed pool of wood mushrooms with a chittle carrot puree, black garlic, red venous sorrel and serrano ham. If you like the Spanish ceviche, they serve wild wild shrimps and scallops with a pickle of onion and a gazpacho. Kibble are always irresistible here, filled with wild mushrooms then fried and served with a velvety aioli.
Average courses become more complex, as Clear and tender garlic rice with Rayada Gamba and Jamon IbericoA hearty dish of bomba rice, card beet, young garlic, pink shrimp and iberico ham). Fat and silky is the pancetta Iberico Sliders with shallots, herbs and Aïoli Pimenton.
Black cod with salted Spanish herbs and seasoning show seafood kitchen at its best in Ibiza.
Gerry Dawes
The beautiful black cod is delivered with roasted tomatoes and peppers, and for those who want beef, the Chuleton Ribeye with eldest potatoes and a charred Romsco sauce has a range of flavors and textures.
Paigne bread with strawberries and fresh cream.
Gerry Dawes
Desserts are traditional but increased in flavors via a refined technique, therefore creamyChocolate with crème fraîche; chocolate mousse; A rich “burned” cheesecake; And a lush bread pudding provided with a sour strawberry sauce, just as delicious as everything else on the menu.
The wine list is rich in Spanish offers that show the range of what is currently imported, and there is a long list of specialized cocktails from the beautiful bar where you could also breastfeed a glass of Sherry, Port or Brandy.
Tapas prices are around $ 10, applications from $ 12 to $ 16, main lessons from $ 26 to $ 43.
In Manhattan, Latin cuisine is fashionable, but few authentic Spanish restaurants exist, and less have the Ibiza range. Anyone in Manhattan in search of the latter can be in Chappaqua by car or by train at an hour, one road is worth it. Blanco will welcome you, happy that you have made the trip.
