The Middle Easterners have mezze, the Italians have cicchetti and the Spaniards have pintxos; bar snacks by any name sound delicious. But it's the Spanish variety in focus at Huertas, a Basque-focused eatery with a daily changing menu that opened last night in the East Village. Chef Jonah Miller—an alum of top eateries including Maialino, Savoy and Gramercy Tavern—creates both beautiful small dishes for the bar area in addition to a four-course Menu del Dia with larger dishes meant for an evening supper.
Opening night on the daily menu included "Huevos Rotos," thinly sliced strands of potato made to look like noodles, which are tossed in a chorizo vinaigrette and topped with a gently poached egg. Hunks of pork shoulder are scattered amongst spring onion migas (bread, essentially) and tossed in a nutty, garlicky green romesco sauce. Dessert means a choice of rice pudding or flower adorned chocolate with nougat and goat cheese.
The bar snacks are also going to change up frequently, but count on bites like Papas Bravioli (fried potatoes, $8), setas (mushrooms with smoked garlic, $10) and assorted seafood, cured meats and cheese to be on offer.
Seats at the bar overlook the open kitchen and the wood burning oven, offering a more lively and convivial atmosphere. The back dining room exudes a more intimate setting with salvaged wood and cozy exposed brick. Customized zinc murals behind the bar and a whimsical curved ceiling pieces add some depth to the railroad-style space.
107 First Avenue between 6th and 7th Streets, 212-228-4490; huertasnyc.com
