Why on earth are there so many Spanish tapas places in Chelsea? We don’t know the answer, but after some glowing recommendations from some friends, we jumped on the A train to Salinas. And we’re so glad we did.
The outside seating here looks like it was pulled right out of a brochure for a Mediterranean resort, with a retractable glass roof and one of the most impressive gardens in all of Manhattan. There’s also an outdoor fireplace that will make the space equally pleasant to be in during the winter.
While the setting is nice, it’s the food and the service that we’re most excited about. Pretty much everything we tasted was excellent and our server knew the menu inside and out, and steered us in the right direction. As detailed in our food rundown.
We love a good bruschetta, and Salinas certainly has one. Finely chopped tomatoes glisten in olive oil, garlic, and sea salt, and are served on crispy country bread. Order this.
A mandatory start to any good Spanish feast, this twelve month dry cured Serrano ham hit the spot.
One of the specialty dishes at Salinas. These head-on shrimp have a great garlicky, lemon-zesty taste to them, and are served with white wine and mushrooms. It’s delicious.
This is the dish, as long as you’re cool with a heavy dose of saffron. It’s a paella-like item made up of fried noodles instead of rice, and loaded with chunks of chorizo, chicken, and cockles. Get it.
This huge, slow-roasted suckling pig is great for the whole table. The crisp outside had all kinds of flavor, and we were big fans of the watercress and frisée salad that came with it, as well as the grilled apricots.
This special was just OK. The scallops were big, but a little dry and overcooked. The pork belly, however, was excellent. More pork belly please.