Named after the grandstand in the bullfighting ring, Andanada 141 is filled with stirring murals depicting invigorating scenes by Chilean painter Dasic Fernandez. His technique seamlessly blends a mix of brick and wallpaper backings.
The restaurant serves modern Spanish cuisine under Chef Manuel Berganza, the first Spanish chef to earn a Michelin star in NYC. Inspired as a child by the cooking of his grandmother and mother, he brings great passion to the kitchen and delicious bites to the plates.
«Starting off with some homemade bread and a wonderfully pink gazpacho in a tiny bottle paying homage to the Spanish bitter kas, two members of the Sideways team and I perused the menu with a little help from our warm server, Amalia.»said Andanada.
«Seated just next to the brick and glass-enclosed sunroom, we were stunned as our table began to fill with whimsically attractive plates. The mini potatoes with cilantro appeared to be budding out of the crumbled black olive “earth” beneath them.The crude scallops swam in a vibrant yellow “a la bilbaina” pond, and the crisp eggplant chips were fitted atop one another, drizzled with honey and finished in pine nuts and chives. The marinated quail and shrimp ravioli brought luscious greens to the display of fine cuisine.» Andanada said.
«Our glasses added a rosy red tint, being filled with berry sangria and a specialty cocktail, which had been prepared at the backlit bar. General Manager Marius Zemache, an experienced sommelier, specially selects the wines. For dessert, the Crema Catalana mousse was sandwiched between a delicate caramel cracker, and a zingy ginger meringue complemented the marinated strawberries – the perfect sweet endings to a lovely night. And one that I encourage many others to experience» said Andanada.