El Quijote Review - Chelsea - New York - The Infatuation
"A lot of ink has been spilled about El Quijote, the Patti Smith/Andy Warhol/Bob Dylan hang within the Hotel Chelsea. It’s been around since 1930, and before its latest facelift in 2022, the Spanish restaurant was better known for its sunken leather booths, stained glass paneling, and celebrity hangs than for its picture-perfect paella. But things have changed. These days we’d recommend El Quijote as much for its low-key scene as for some great tapas and yes, even paella. You can still sip (some very good) cocktails next to a sandblasted glass piece depicting the restaurant's windmill-fighting namesake, Don Quijote. Sure, years of clove cigarette residue has been scraped off the murals of Spanish soldiers, but most of the remodeling seems to have happened behind the scenes, and the restaurant's design rivals some of the best art scattered around the hotel proper. photo credit: Will Hartman The revamped menu of Spanish classics includes simple, fresh small plates, like artichokes bathed in red wine vinegar and salty anchovies, as well as worthy versions of heartier snacks like pan con tomate and patatas bravas. If you’re here with a friend or a date, sit at the bar and share a smattering of tapas. If you’re here with more than three people, though, make the paella de temporada—loaded with prawns, mussels, and clams—the centerpiece of your table. Either way, get the barely-burnt Basque cheesecake for dessert. It’s one of the few versions we’ve tried that we wouldn’t pass over. Food Rundown photo credit: Will Hartman Pan Con Tomate There’s no bread course, but there is pan con tomate. For such a simple dish, it’s one we see messed up quite often, but this is a great version with crusty bread, bright tomatoes, loads of olive oil, and a touch of garlic. photo credit: Will Hartman Croquetas de Jamón If you have a hankering for jamón, these will satisfy. Otherwise, they’re skippable. photo credit: Will Hartman Patatas Bravas Served with enough aioli for a six-foot sub, these bravas should be on your table. Mix the aioli with the provided pimenton-forward brava sauce for a poppable pink potato party. photo credit: Will Hartman Alcachofas Confitadas Artichokes with jammy egg yolks and anchovies sound like they’re straight out of a recipe magazine from summer 2017. And we’re not mad at that. These are drowned in red wine vinegar, and are a light, refreshing, and surprisingly tasty bite. photo credit: Will Hartman Gambas al Ajillo In some gambas al ajillo, the garlicky pungence is like a herald announcing a monarch at court. Here, the garlic flavor is more of a low mumble, which gives way to some very plump shrimp, served head-on. We’re into it. photo credit: Eric Medsker Paella de Temporada You’ll need some elbow grease to get at the socarrat on this paella, but you’ll be rewarded if you do. The rice is cooked perfectly, it tastes like roasted shellfish, and all the seafood is juicy and salty. Note that at one point this dish also had rabbit in it, but that’s now been replaced by chicken. photo credit: Will Hartman Basque Cheesecake Creamy, tangy and delightful, this is one of our favorite Basque cheesecakes in New York. It’s always served with a boozy seasonal fruit compote." - Will Hartman
