I’d been to an SVA program on west 23rd street. Afterward, we walked by the newly re-opened Spanish restaurant, El Quijote, at the Hotel Chelsea. The problem was their eleven tables were committed and the bar was three deep. Loving the vibe, we vowed to make a res and return.

When we did, we started with their crispy Croquetas de Bacalao ($15 for 5), salt cod croquettes.  I’d recommend. It came with a ubiquitous aioli that accompanied most all their dishes.

Their knowledgeable wine director, Claire, offered us some unusually delicious suggestions. The fresh tasting Garnacha Blanca, Celler Frisach  L’Abrunet Terra Alta, Spain ’20 ($60) worked well with our menu choices.

Instead of chunks of fried potatoes drizzled with garlic aioli, their patatas bravas ($13) are large steak-fry-size fried potatoes with two side sauces, including the traditional aioli. The other is a tomatoes and choricero pepper one, so tasty we asked for more. 

Their fennel salad with apples and hazelnuts is refreshing, topped with monte enebro cheese and drizzled with a caramelized honey vinegar ($18). We also enjoyed their char-grilled hake with piquillo peppers and crispy garlic ($28).

The most interesting dish is their squid-ink toasted angel hair with marinated mushrooms and piquillo peppers ($32). With that, Claire served us Monopole, Blanco Seco (Clasico) 2018, with a hint of the sherry used to fortify it.  I recommend.

To end, we cleared our palette with a rich chocolate soft-serve ice cream topped with nuts plus housemade gelée.

El Quijote
Hotel Chelsea
226 West 23rd Street (at Eighth Avenue)
New York, NY 10011
212-518-1843
elquijotenyc.com/