The Spanish Invasion

May 2005
Restaurant Hospitality;May2005, Vol. 89 Issue 5, p28
Trade Publication
The article deals with the emergence of Spanish restaurants in the U.S. So much media attention has been thrust upon the dazzling young chefs of Spain and so many of the flavors of regional Spanish cooking--garlic, tomato, peppers, rice, tuna, anchovies, saffron and others--have become so familiar to U.S. people addicted to those of the Mediterranean, that it seems logical that Spanish food would stir considerable interest. Most important, the importation of the finest Spanish ingredients has had an enormous effect in showcasing just how enticing, varied and modern the cuisine can be. No assessment of modern Spanish cuisine can fail to consider the influence of hyper-experimental chef Ferran Adrià of El Bulli. The finest exemplar of the style is Luis Bollo, whose two restaurants in Connecticut, Ibiza and Meigas, now rank with the finest of any kind in the U.S. Two of the very best restaurants in Washington D.C. are Spanish, Taberna del Alabardero and Jaelo, both a decade old and recognized among the inspirations for Spanish cooking in the U.S. San Francisco, California is home to two Spanish restaurants in the casual: B44 is a taberna where Chef Daniel Olivella specializes in authentic Catalan cooking, while Piperade is Gerald Hiroygen's successful Basque restaurant.


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