New Wave Player
With his modernist methods and 2 Michelin-starred flagship Calima in Marbella, Spain, it’s not as though chef Dani Garcia came to New York ill prepared.
But not content to rely on his own success and experience to scoop the city’s burgeoning Spanish restaurant pool, Garcia wisely teamed up with Boqueria proprietor Yann de Rochefort when it came to launching his molecular-tinged brasserie Manzanilla this past March.
A far cry from the pristine, minimalist surrounds of its overseas sibling, Manzanilla’s deep red and woody accents, suspended industrial lighting, stainless steel countertops, and black-and-white zigzag flooring make for a much warmer, more accessible counterpoint to Garcia’s progressive cookery.
Tapas plates like béchamel-oozing squid-ink coquettes are served in porcelain egg cartons and topped with citrus and cilantro aiolis, while tiny (shell-on) shrimps are lodged within the tortillita gaditana, releasing bold, unexpected flavour.
Then there’s tomato tartare, Iberico pork loin marinated with sake, mirin and miso, and a creative dessert list including the yellow meringue Pineapple Iceberg surrounded by a passionfruit sea, and Marbella’s Full Moon white chocolate egg filled with mousse and mandarin jelly.
Rounded off by a fittingly Spanish-heavy wine list by sommelier director Rick Pitcher, this is one gastronomic getaway across the Atlantic we’re on board for.