Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. First, a brief history of tapas bars in New York. In the late 1930s as the ...

This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.

When I'm dreaming of Spain (which I do a lot having been in Barcelona a month ago), I head to Basque Tapas Bar which has locations in Piermont and Tarrytown. Their "Marisco" paella, with clams, ...

Getting your Trinity Audio player ready... In the uber-hip Spanish food city of San Sebastian, known for the world’s second-highest concentration of Michelin-starred restaurants per square kilometer, ...

Born of a fad, most small-plates restaurants lack the authenticity that got the fad started in the first place. Most places merely offer a half portion of what would otherwise be a main course, ...

When Curt and Deicy Steinbecker opened Ondo’s Spanish Tapas Bar in late 2009, they wanted to give Denver a true Spanish experience, channeling the country where they’d met and learned to cook. And in ...

The news that Spain’s restaurants are now open—with reduced capacity and social distancing—makes the prospect of visiting all the more savory at this point when deprivation makes the appetite roar. It ...

1. A cave-dwelling, shape-shifting guardian spirit in Basque folk mythology (translation: “young bull”) that arises from his lair, most often in stormy weather, to attack the malevolent. 2. Your new ...