We are excited to feature, as part of our artisanal meat selection, the 5J brand of Jamón Ibérico de Bellota, a free-range, acorn-fed Pata Negra that is recognized as the finest ham in the world!
To introduce this amazing product to those who may not have it before, we will feature a complimentary tasting served with your dinner at each of our locations on select evenings (call ahead to check to availability):
Soho: May 7th, 8th & 9th
Flatiron: May 20th, 21st, & 22nd
Washington DC: June 3rd, 4th & 5th
The Countryside of Jabugo, Home of the Pata Negra
Jabugo’s special micro-climate and vast pastures make it the perfect environment to rear pure Iberian pigs. Jabugo’s pastures are made up of far-stretching woodlands of holm and cork oaks, where aromatic herbs such as thyme and rosemary abound - the perfect compliment for our pigs’ diet. Combined with their diet of acorns, the exercise the pigs get while searching for food, ensures that they fatten at a slower rate and allows fat to accumulate even more between their muscle fibers. The result is an unrivaled texture, aroma and taste.
Production
During the production process, the ham is cooled and cut in a V shape, the outer fat is removed, then it is salted, cleaned, weighed, dried and cured in natural cellars. After 36 months of aging the ham is put through a rigorous selection process to ensure that only the best pieces are finally chosen.
How to Enjoy Cinco Jotas Jamón Ibérico de Bellota
- Enjoy it on its own or accompanied by fresh bread
- Pair with a nice dry Sherry or with a glass of Rioja
- Most importantly…don’t forget to enjoy it in the company of good friends!!
This morning, DC chef Brian and I got up early and headed out to his secret ramp patch in Virginia.
Armed with rubber gloves to fend off poison ivy and two big bags we headed down a small horse path deep into the woods. As we approached the top of a small hill, we could see an opening in the woods. The morning sunlight poured in revealing dark green patches of ramps everywhere - enough to keep our prep cooks busy cleaning for years.
We planted ourselves in the mud and began to finesse the tender bulbs from the ground. Making friends with earthworms and gnats as we worked, we soon had two full sacks of ramps.
Brian tossed them in the back of his truck and we headed back into Washington with our booty.
The chefs in DC are busy plotting how to best use this special ingredient on tonight’s Market Menu, and I’m foraging for a way to get half this bounty back to New York and Chef Marc without making an entire Amtrak car smell like a wild onion.
~ Zack Bezunartea
Boqueria Dir. of Operations
It might be a stretch… but…our “Albahaca Gintonic” cocktail is made with Junipero Gin, Lime, Basil and a very carefully selected tonic water: Q Tonic
Truly unlike other tonic waters, Q Tonic is hand-picked quinine from the Peruvian Andes, made with organic agave as the sweetener, has 60% fewer calories than regular tonic water (so you can have 2!), contains all natural ingredients and no high fructose corn syrup (mom’s everywhere would be happy about that).
Also…the natural quinine in tonic is thought to have restorative properties, aiding in in circulation, digestion, improving health and even increasing energy!
We think that’s something to toast to.
¡Salud!
From wine maker José Pintos comes this beautifully full-flavored and complex Albariño with notes of green apple and a long clean mineral finish. José’s south-southwest facing vineyard is located in the heart of Val de Salnés in Galicia, the home of Albariño. Through meticulous vineyard work and a natural approach to production, José exhibits a great deal of pride and care in his work. With only 600 cases produced a year and only 100 reaching the US market we are truly honored to have it as part of our current selection from importer Gerry Dawes.
To read more about José Pintos and the history of his wine please visit Gerry Dawes Selections
Next in our series of Galician wines imported by Gerry Dawes is the Lagar de Candes, hailing from a family run vineyard and winery located in the village of Meaño in Val de Salnés. Eulogio Gondar, the fourth generation winemaker of the family, marries both modern and artisanal winemaking techniques to produce the 2010 Albariño. The wine shows a great deal of complexity, notes of orange blossoms, pear and lime and racing acidity. The unique microclimate of the area produces wines perfectly balanced with acid and sugar and the granite-laced soil imparts an outstanding minerality.
To read more about the vineyard and winery of Lagar de Candes please visit Gerry Dawes Selections
As part of our spring line up of Galician wines from importer Gerry Dawes is the Avó Roxo 2010 Albariño. This is truly a family run winery, founded originally in the 1930’s by Serafín Gondar who’s nick name, Avó Roxo (Grandfather Purple), provides the name of this wine. The winery and 1.5 hectors of land dedicated solely to Albariño, was subsequently passed down to Serafín’s son Antonio Gondar in 1975 and most recently to his grandson Antonio Gandar Moldes in 2007. Adega Avó Roxo has won several awards over the years, including 1st place at the XXII Albariño Wine Festival in Cambados in 1974, and has enjoyed success as one of the most famous wineries in the region. The hard work of Antonio Gandar Moldes in continuing the success of the family vineyard has awarded them induction in the “Asociación de Bodegas Artesanas” a “group of small grower-producers who rebelled against commercial wine styles in Rías Baixas and produce their own unique wines using native yeasts.” We are honored to feature the Adegas’ 2010 Albariño, deep and full bodied with citrus notes of lime and orange and a stunning salty minerality imparted by the local ocean breezes.
To read more about this family run winery please visit Gerry Dawes Selections
The 6.3 acres of vineyard of Manolo Dovalo, who produces the Rozas Albariño, are home to vines that have been producing Albariño for generations and was originally founded for the family’s own consumption. As part of the “Asociación de Bodegas Artesanas,” the bodega incorporates minimal modern wine making techniques while maintaining strong family traditions to ensure pure, artisanal wines. The bodega’s limited production allows Dovalo to personally asses the picking of grapes at their optimal ripeness. The Rozas Albariño, like many in Gerry Dawes’ selection, shows great complexity and minerality with notes of lime zest, tart orange, a kaleidoscopic of minerality, lemongrass, gentle leesy tones and a touch of smoke.
For more information about this wine and the rich history of the vineyard please visit Gerry Dawes Selections
From our spring line up of rare Galician wines imported by Gerry Dawes
Winemaker Paco Dovalo López has been making his signature wine for over 100 years in an old granite stone farmhouse inherited from his ancestors. It wasn’t until 1989 that Cabaleiro do Val was officially incorporated as a bodega. Also part of the Asociación de Bodegas Artesanas, Paco strives to incorporate modern techniques while maintaining the artisan methods of his ancestors. It is because of Paco that Gerry Dawes was first introduced to the group of artisan producers and has gained access to their exceptional body of work. The 2010 Cabaleiro do Val shows deep flavors of grapefruit, orange peel and stone minerality, great balance and a soil-driven finish.
For more about winemaker Paco Dovalo López and the Cabaleiro do Val please visit Gerry Dawes Selections
The first in our spring series of Galician wine imported by Gerry Dawes is the Adegas D. Berna, from Valdeorras, a Spanish DO located along the river Sil in the province of Ourense in Southern Galicia. The winery is owned by young husband and wife team Berna Guitián and Elena Blanco. In collaboration with consulting enologist José Luis Murcia, regarded as the utmost expert on Godello in all of Valdeorras, they have introduced their first vintage of Godello. The Adegas D. Berna Godello is brilliant white gold with an intriguing nose of white peach and beautiful minerality. The wine presents a silky sweet mouthful of white peach fruit with a long mineral finish laced with hints of peach pit and almond.
For more information about Adegas D. Berna please visit
Gerry Dawes Selections
Spring is just around the corner and that gives us a great excuse to start pouring (and drinking) some great new white wines.
This year our New York locations will be toasting to the new season with the most unique and exciting collection of Galician wines we’ve ever featured.
Spanish wine guru Gerry Dawes traversed the northeastern reaches of Green Spain to seek out this handpicked selection of Albariño and Godello from some of the country’s most out-of-the-way small production wineries. These one of a kind wines transport you to Galicia. Cool rolling green hills, salty sea air, crumbling stone mountainsides…it’s all right in your glass. 
Albariño grapes, Meaño, Val do Salnés Rías Baixas (Galicia).
Photograph by Gerry Dawes©2012.
Tinto drinkers, no need to see red! Gerry didn’t forget about you. An amazing Mencia grown on the craggy cliffs of Ribeira Sacra rounds out the selection and makes for the perfect final stop on any Boqueria barstool journey through Galicia.
Here’s the line up, pouring now at both NY locations.
Stay tuned for the back story on each winemaker and their Galician juice!…
Adegas D. Berna 2010 ~ Godello
Lagar de Broullón 2010 ~ Albariño
Lagar de Candes 2010 ~ Albariño
Avó Roxo 2010 ~ Albariño
Rozas 2010 ~ Albariño
Cabaleiro do Val 2010 ~ Albariño
Viña Cazoga 2011 ~ Mencía