The prestigious publication praised the authenticity of the menu, which offers an “unfiltered” look at what people really eat in Spain
The New York Times recently published a list of the best 10 new restaurants in the city, and no list of “the best” would truly be complete without a Spanish locale. On this list, the restaurant that made the grade was Ernesto’s, located on East Broadway and building a solid reputation for serving up truly authentic Basque food. In fact, the NYT describes it as possibly being “New York’s most unfiltered representation of the food people actually eat in Spain”—a truly outstanding compliment.
Ernesto’s has been making a name for itself with a stellar menu that includes appetizers such as Cinco Jotas paleta ibérica with fried potato and fried egg; sweetbreads with little neck clams and salsa verde; and txistorra sausage with queso, shrimp and pan de cristal. Entrée highlights include battered and fried Spanish salt cod with squid in ink sauce; potage of chickpeas, panceta, lamp chop, turnip, carrot, potato and jamón; and salsify with morels, Idiazábal cheese sauce and crosnes.
Customers can enjoy a wide selection of white, red, rosé and sparkling wines from Spain, from Castile-La Mancha, Rioja, Extremadura, Valencia, Catalonia and beyond. Ernesto’s has also been featured in other media such as New York Magazine, NY Post, GQ, and The Wall Street Journal, among others.