What are the opening hours?

Monday 11:30am - 11pm Tuesday 11:30am - 11pm Wednesday 11:30am - 11pm Thursday 11:30am - 11pm Friday 11:30am - 11:59pm Saturday 11am - 11:59pm Sunday 11am - 10pm

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Boqueria

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11/09/2026

PINTXO de GAMBAS Y CALAMAR

This new fall menu addition takes us straight back to La Boqueria in Barcelona, where fresh fish fills the menus of the small tapas bars along the perimeter of the crowded market.

Here, we skewer shrimp and bacon-wrapped squid together, sear them to savory perfection on the plancha, and serve them with earthy lentils and a smoked pimentón vinaigrette.

11/06/2026

Winter has yet to arrive, and we’re already feeling nostalgic for summer: a sunset on Mallorca, Manhattanhenge on 19th St, a long weekend hang at a sidewalk table.

But our Beverage Director, Lynne, swears you can pour sunshine into a highball. She’s shaken up all those summer vibes and poured them on to our fall cocktail menu.

GONNA BE GOLDEN
Mezcal, Reposado Tequila, Apricot Liqueur, Lime, Aleppo pepper, Thyme.

11/05/2026

Chorizo in paella? In Valencia, those are fighting words.

There’s even a name for rice cooked in a paella pan with ingredients that bend the rules: “arroz con cosas.”

We won’t get caught up in semantics (or following the rules).

Our newest rice dish brings together savory chorizo, tender chicken, sofrito, pimentón, and bomba rice crisped to a perfect socarrat.
Chicken and Chorizo… ¿Paella? ¿Arroz con cosas? Or just delicious? You decide.

11/02/2026

Now you can toast with toast.

New on the menu: The Tomaquet Martini

Toast infused vodka
Tomato Water
Atxa Dry Vermouth
Tomaquet skewer

10/31/2026

How did you score?
0 to 2: Not a witch…yet.
3 to 4: Witch in training.
5 to 6: Full Basque witch. Find your coven.

Tonight in the Basque Country is Gau Beltza, Black Night, their own Halloween.

On the cover: Goya’s El Aquelarre (The Coven) painted in 1797 and 1798. The flying witches on slide 5 are his Witches’ Flight, now in the Prado.

10/29/2026

Our fall menu is here, and we’ll start with the addition we’re most excited about: four new dips.

Ajo Blanco: creamy Marcona almond and garlic dip, grilled corn, tomatoes, cucumber

Sobrasada Hummus: Mallorcan pork sausage, quince purée

Mel i Mató: whipped ricotta, walnuts, honey

Escalivada: fire-roasted eggplant, red pepper and onion, yogurt, herbs

Order one or get all four for the table.

10/26/2026

Txakoli poured high. Just like they do it in Donosti.

10/24/2026

Sobremesa ·

In Spain, the meal isn’t over when the plates are cleared. Sobremesa is the time after: the conversation that runs much longer than planned.

This is what we’ve overheard guests talking about this week…

🎬 Glenn Close speaking Spanish in La Bola Negra. We have notes, and they’re mostly applause.

🎤 Rosalía accepts a Billboard and goes straight to La Doctora Polo: “ningún hello ni ningún good afternoon.” If you grew up with Caso Cerrado on in the background, you heard it in her voice.

🏆 Patti Smith takes the Princess of Asturias Award, and Oviedo answers with thousands of people singing “People Have the Power” back to her. Swipe for the video.

🎶 Cardi B behind the desk at Tiny Desk. Three feet from the bookshelf, still at full volume.

10/20/2026

With “La Bola Negra”, the new film about his Federico García Lorca, drawing attention to the artist’s life, we find ourselves fascinated by his time in our hometown.

When García Lorca arrived to New York in June 1929, he was 31 years old and already famous in Spain. He moved into John Jay Hall at Columbia, barely speaking English, and spent the next nine months writing what many consider one of the most important Spanish-language poetry collection of the 20th century: “Poeta en Nueva York. “
The book wasn’t published until after his death. Neither were these drawings, which he made alongside the poems. They’re surrealist, strange and revealing. Most people who know Lorca’s poetry have never seen them.

10/16/2026

La Bola Negra opens in New York today, and nationwide in just a couple weeks. It’s the film everyone will be talking about this fall.

Go see it, then bring the conversation to our table: a bottle of something Spanish and plenty of plates (and opinions) to share

10/15/2026

A day in the life of a croqueta.

It all starts with a thick bechamel stirred methodically over a low flame. Then they are cooled, molded, breaded, fried. Finally they’re ready for their spot at the center of the table.

Address

46 S Main Street
West Hartford, CT
06107

Opening Hours

Monday	11:30am - 11pm
Tuesday	11:30am - 11pm
Wednesday	11:30am - 11pm
Thursday	11:30am - 11pm
Friday	11:30am - 11:59pm
Saturday	11am - 11:59pm
Sunday	11am - 10pm

Website

facebook.com

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