Named after those Freudian gatherings of high-intellectual conversation that fuel the tables of tapas eateries throughout Spain, Tertulia opened in the West Village over the late summer of 2011 to star-sightings and foodie acclaim. A charming brick storefront with navy awning and well-shellacked doors leads to a rustic space of painted-brick walls and cozy archways framing interconnecting rooms of wooden banquettes and communal tables. Exquisite style includes an open-kitchen where chefs can be seen working in equally vintage spaces from a marble-topped bar serves Spain's best wines and beers by the glass.
The Food
Locally sourced ingredients inspire a menu of small plate tapas specialties available for lunch and dinner by chef Seamus Mullen - formerly of NY’s Boqueria. Presentations of Pan con Tomate, pig cheek with quail egg and mushrooms with smoked ricotta are served on chunky platters and wooden boards. More traditional tapas include tortilla Española with egg, grilled squid with Poblano vinaigrette and standout grilled octopus. Larger traditional plates include Chorizo Criollo, 40-day aged prime rib and sharable paella with sweet shrimp and clams.
Last Word
Former chef of Boqueria sets up own marquee in West Village within super-stylish dining room of rustic industrial style serving standout tapas menu. Images: Tertulia NYC
