In the kitchen with Chef Manuel Berganza
New York City has countless Spanish restaurants but
only Andanada 141 has Chef Manuel Berganza
– the first chef in Spain to earn a first-time, two-star Michelin rating. Chef
Berganza developed his passion for cooking as a child in Gijon where his mother
and grandmother taught him the fundamentals of traditional Spanish cuisine. Chef
Berganza honed his craft at culinary school and cooking alongside Chef Sergi
Arola (a protégé of the legendary Ferran Adrià) in Madrid and at Chef Grant
Achatz’s highly praised Alinea in Chicago. These influences combined with Chef Berganza’s
own vision meld together in a marvelous way in the thoroughly Modern Spanish Cuisine he prepares at Andanada
141.
The presentations at Andanada 141 are precise and creative
but not in that annoying way that almost defies you to eat it – Chef Berganza’s
creations encourage you to dig in. And, you’ll be glad you did. Chef Berganza
is all about flavors and he deftly delivers dishes where the natural flavors of
the ingredients shine through and combine together in an appealing way. “It is not just important to be unique. Most
important are the flavors," said Chef Berganza.
Rape Asado (Monkfish loin served with roasted potatoes and liver puree).
Hearty and satisfying - I loved the simplicity of this dish. Great ingredients + great flavors. It reminded me of the very best home cooked meal.
Pastrami de Presa Iberica (Iberian Pork Cooked Pastrami Style) - a very creative dish inspired by Manhattan. The pork is juicy, perfectly seasoned, and practically melts in your mouth.
Torrijas con Helado de Tomate (warm torrijas with tomato ice cream)
Torrijas are reminiscent of french toast - a sweet, fried bread. Chef Berganza's pairing of torrijas with his homemade tomato ice cream is a winning combination.
Andanada 141 offers fine dining in a casual ambiance and the dining room is pretty and welcoming. The front part of the restaurant is
perfect for ordering tapas at the bar or at one of the communal tables. Andanada 141 only serves wines from Spain, so
this is a great way to familiarize yourself with some of the country’s amazing vinos.
The rear dining room is quite lovely and a mural of a bullfighter in motion
graces the wall. In fact, the name Andanada
refers to the highest seating area in the bullfighting arena. The andanada offers
a birds-eye view of the action and attracts the liveliest, most enthusiastic
bullfighting fans. Andanada 141 aims to
capture that enthusiasm (minus the bullfighting!) by offering diners a prime seat in
the midst of the modern culinary magic that Chef Berganza creates. He’s
only been in New York a few months but I have a very good feeling that Chef Berganza is
on his way to being the talk of the town.
Andanada 141 is located at 141 West 69th Street in NYC. The restaurant is very close to Lincoln
Center, making it a great place to enjoy a meal before seeing a performance. To learn more, visit the Andanada 141
website.
