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News | Mar 14 2019

Boquería Opens Fourth Outpost, in Washington, DC’s Penn Quarter

This restaurant will serve all of the typical favorites as well as dishes that are exclusive to the locale, such as roast suckling pig and the “Boquería Experience”

 Boqueria Opens Fourth Outpost, in Washington, DC’s Penn Quarter

Well-known Catalan chef Marc Vidal is expanding the Boquería empire. He joined the team at the New York location back in 2010, replacing chef Seamus Mullen at both the Flatiron and SoHo locations, and a third locale opened in Washington, DC in 2012, in Dupont Circle. He is working alongside the owner, Yann de Rochefort.

Now there’s a new Boqueria, this time in Penn Quarter, which opened on March 6th and will offer customers all of the chain’s most popular dishes, including the cheese and charcuterie platters, patatas bravas, and seafood paella with monkfish.

And while it will serve many fan favorites, it will also have several items on the menu that are exclusive to this new location. That includes the Cochinillo Feast, which includes cheese and cold cuts, a whole suckling pig, vegetables side dishes, for a minimum of 6 people, and the Boquería Experience, which “takes diners to chef Marc Vidal’s native Barcelona using seasonal dishes and a taste of Spain’s ‘most prized ingredient,’ a 30-month-aged Ibérico ham,” according to The drinks list includes sherries, sangria and Spanish wine only.

This Boquería, which can seat 164, has a stunning Mediterranean aesthetic complete with abstract art, a marbled bar, swaying palm trees and a giant Ibérico ham in the entranceway. It also has a large outdoor seating area.

Vidal has an impressive resume, and in addition to growing up and working at his family-owned restaurant in Barcelona, he also trained at elBulli, L'Arpège and Can Gaig under renowned chefs like Alain Passard, Alain Ducasse and Ferran Adrià.

Boqueria Opens Fourth Outpost, in Washington, DC’s Penn Quarter / @Boqueria

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