By Carlos Melia

Salinas Restaurant BASQUE influence | Chelsea, New York | Recently inaugurated, Salinas is a newoption in Manhattan for those like me that love the food and wine from theBasque country, this time by the expert signature of Chef Luis Bollo. Located in the up … and foralmost a year … coming, 9th. Avenue area, between 18th and 19th Streets.

Dine alfresco, tasting tapasand main courses with Basque and Mediterranean influences. (photo above: one ofmy favorites, since I used to live in Palma de Mallorca, Pimientos del Padron or Fried Shishito peppers and sea salt).When I first walked in, my  comment was WOW this isreally cute and intimate. A nice bar and cocktail tables with comfortable bluestools, the perfect spot to enjoy a Sangria and a round of tapas. But that was only thebeginning.

Since the back room holds abeautiful alfresco dining room. (photos below: Sangria and alfresco dinningroom).
The menu by Luis Bollo, is basically basque withMediterranean and Balearic influences. From the traditional Pa AmbOli (USD 7) to the Cole & Coliflor (USD 9),which were rather spicy for my taste, but went really good with the white winesfor the region that we were tasting. See the full Dinner MENU

We also tried a few otherspecials before our main courses, such as the Assortment of artesanal Spanishcheeses with quince paste, grapes and bread (USD 18).My main course choice was the Pollo Campero (USD 25) Griller local Chicken, de la granjabeans, artichokes, seasonal greens and preserved lemon emulsion (which I mustsay was fantastic). We all shared a classic, the Patatas Bravas (USD 7). Other main courses ordered to thetable, which of course being the foodie I am, I had to try… were the Menestra (USD 19) Sesonal vegetables, organic hardboiled egg, wheat berries, guindilla pepper and garlic refrito, and the Lunina Balear (USD 26) Salt crusted stripped bas, potatoconfit, spinach, golden raisins, asparagus, toasted pine nuts and smokedpaprika.

Dessert was a must and wewent for the safe and traditional, yet tasty choices of: Torrija Caramelizada (USD 8 ) Caramelized Spanish French toastbrandy and double expresso gelato, and Membrillo con Arroz con Leche (USD 9) Quince paste, passion fruit semifredoand creamy rice pudding. My thoughts for a future visit are: the Paella Negraand the Ceviche Canario. Price wise I would say is above regular budget, butthe food and overall experience makes it worth it, just try to choose wiselyand we aware of the fantastic wine selection which will make a huge differenceat the end of paying the check. CM

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Post Thanks to CM by Carlos Melia |

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