In the language of Galicia, Nai means "mother," and the owners of this six-year-old tapas restaurant in the East Village
Get ready for his meatballs in Spanish sauce.
I don't know about you, but come Christmas, my Facebook feed is filled with pictures of people making paella. And yet, the best paella I ever had was on a sunny day at an outdoor café in Barcelona, Spain. In other words -- why make it only once a year? In winter?
The bright, sour fillets upended my expectations of both flavor and texture.
A sauce has the power to transform the simplest grilled seafood or chicken into an event.
From the perspective of a Basque chef.
Free food when you go out to a bar. Enough said.
Madrid drew me in to its web easily, and it didn't take long before I was tangled into a life of tapas, vino tinto, siestas and endless utterings of "vale."
We certainly never imagined that it would be such a harmonious concoction with such appealing contrasts of flavor and texture.