serves up Basque-influenced fare inspired by New York City and the lively culinary culture of Northern Spain. In the dimly lit, wood-clad inner room, diners can watch the preparation of their food in the open kitchen after choosing from the daily rotating four-course menu. Classic Spanish beverages — including refrescos, house-made vermouth and a long list of Spanish wines — are available (along with finger foods) at the bright bar.
Pete Wells, esteemed NY Times food critic writes “dinner in Huertas’s back room ranks among the best deals in town. Mr. Miller shapes his menus so skillfully that it’s hard to imagine wanting more.”
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