The U.S. has been slow to embrace Spanish cuisine, and there are only a few ambitious Spanish restaurants even in New York (I'm thinking of Casa Mono, La Fonda del Sol, Aldea, Tia Pol, Sala One Nine and Boqueria).
So it's a pleasure to have a new one join their ranks. As in Spain, Spanish restaurants in America generally fall into one of two very different camps: rustic, with casual interiors and simple dishes based on traditional ingredients such as ham, shellfish and lamb; or avant-garde, with high-concept dining rooms and menus that use the full complement of molecular gastronomy pioneered by Adrià. Bar Basque, part of the China Grill Management group, leans towards the latter approach in ambience, but straddles the line when it comes to the menu and wine list.
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