Boqueria W40th

"The Deal: $25 for 90 minutes of unlimited mimosas or sangria, or $35 for additional options like beer, bloody marys, and shishito margaritas Boqueria’s bottomless brunch deal runs at all four of their locations, and the extensive Spanish menu includes some special brunch dishes in addition to their regular tapas. Try the brunch paella with chicken, chorizo, and eggs, or order a tortilla española platter that comes with pan con tomate. This Flatiron restaurant is definitely a social spot, so come here with a small group that’s looking to stay the whole 90 minutes before stumbling out a little looser and louder than before." - neha talreja, bryan kim

"The fourth location of NYC tapas go-to Boqueria opened in Hells Kitchen in April 2018. The large, attractive space is distinctive from Boqueria’s other locations by serving breakfast, starting at 6:30 a.m. on weekdays. Other unique offerings at this good-for-groups spot is a six-spit rotisserie churning out crispy chicken and whole suckling pig. The Barcelona-style chain opened its first outpost in Flatiron in 2006." - Alexandra Ilyashov, Izzie Ramirez

"Before seeing Burn This on Broadway last week — get tickets — I had dinner at tapas go-to Boqueria. Typically I get a smattering of small plates when I eat at this New York-ified basic chain, but I was constricted by Passover, so I stuck to meat, potatoes, and vegetables. The parrillada — a $48 mixed grill with hanger steak, chorizo, pork, fries, red bell peppers, scallions, garlic aioli, hazelnut romesco, and salsa verde — was an elegant solution and may be my new regular order." - Eater Staff

"Boqueria in Midtown West offers a range of Barcelona-style tapas, including pan con tomate, grilled octopus, and seafood paella. It features a 20-seat bar, 85-seat dining room, 20-seat outdoor patio, and 24 seats along an open kitchen with a rotisserie. Open daily from 6:30 a.m. to 12 a.m., the venue is known for its friendly and group-friendly atmosphere." - Stefanie Tuder

"Tapas restaurant with a new location, unique menu items, and breakfast offerings." - Kayla Kumari Upadhyaya