El Quijote
Spanish restaurant · Chelsea ·
Classic Spanish dishes, from paella to tapas, with cocktails
Classic Spanish dishes, from paella to tapas, with cocktails
"Gorgeously burnished, rich, tangy, and creamy, the basque cheesecake at El Quijote is a perfect capper to your prawn-filled paella and third glass of sangria. It’s got a little bit of charred flavor, and is served with a boozy, seasonal fruit compote that’s a perfect complement to the rich, silky cake." - molly fitzpatrick, will hartman, bryan kim
"Reopened under Sunday Hospitality’s watch in partnership with Charles Seich and managed to retain its character." - Emma Orlow
"Perfect Order: A pitcher of white sangria, the pan con tomate, the tortilla, the plumpest gambas, and a Paella de Temporada for the main event. The weathered leather booths at El Quijote are made for cozying up with four people. The Spanish restaurant within the Hotel Chelsea is a perfect backdrop for catching up with your favorite friends over a stellar gin and tonic, extremely juicy gambas al ajillo, and paella loaded with cockles, chicken, prawns, and mussels. Consider yourself warned though—the murals and sandblasted glass depictions of Don Quijote fighting windmills in the Spanish countryside may inspire an Iberian couples’ getaway." - molly fitzpatrick, hannah albertine, willa moore, will hartman
"There’s something about the old leather booths at El Quijote that feels extremely conducive to canoodling over a plate of plump gambas al ajillo. The Spanish restaurant inside the Hotel Chelsea is dark and full of personality, with stained-glass lampshades and depictions of Don Quijote doing battle with windmills. Split some patatas bravas and scene-stealing cocktails before delving into the paella (if you’re very hungry), or having one last drink at the Lobby Bar." - bryan kim, will hartman, willa moore, sonal shah, molly fitzpatrick
"Gorgeously burnished, rich, tangy, and creamy, the basque cheesecake at El Quijote is a perfect capper to your prawn-filled paella and third glass of sangria. It’s got a little bit of charred flavor, and is served with a boozy, seasonal fruit compote that’s a perfect complement to the rich, silky cake." - molly fitzpatrick, will hartman, bryan kim