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.

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 ...

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, ...

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, ...

The latest venture from the owners of Gibsons Steakhouse and Hugo’s Frog Bar, Quartino takes its cue from Italy’s enoteche, wine bars that serve small plates of everything from antipasti to beef ...

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, ...

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 ...

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 ...