Urena - New York, NY - BlogSoop nyc

Urena

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<a href="http://www.blogsoop.com/nyc_rid_52.html">Urena<br></a> 37 E 28th St. (b/w Madison & Park Ave.)<br> New York , NY 10016<br> (212) 213-2328

Spanish, Tapas $$$$$
37 E 28th St. (b/w Madison & Park Ave.)
New York , NY 10016

(212) 213-2328

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7 reviews

2

Urena

By Big Apple Dining Guide Jan 19, 2007

We wanted simple food close to home. We wanted it for sustenance more than glory. We wanted to go somewhere we haven't been or at least not in a while. It was 7:30 on a Thursday. We were doomed. FULL REVIEW

1

Ureña

By New York Journal Dec 11, 2006

The restaurants on Alex Ureña’s resume read like a Who’s Who of the dining industry, from the River Café in Brooklyn, to Bouley, Blue Hill, and Ferran Adrià’s El Bulli in Spain. Earlier this year, he finally opened his own place, the aptly named Ureña, which we visited on Saturday evening. FULL REVIEW

18

NYC Dining: Ureña

By Off The Broiler Oct 23, 2006

Just on the heels of the Spain’s 10 Event at the FCI, and having had a taste of some really good tapas there, I had a hankering for some more. Aside from the fact that the restaurant just recently was ranked the #3 best new restaurant in the newly published 2007 ZAGAT survey, I had heard many good things about Alex Ureña’s food through a number of sources, including my friend Daisy Martinez who told me quite bluntly in her Brooklyn way, “his food is off the hook” and I had to go and try it, post haste. FULL REVIEW

4

FoodieNYC Restaurant Notebook

By Foodie NYC May 10, 2006

Every so often I will give a list of restaurant recommendations based on notable and recent dining experiences I've had. These aren't reviews. No one I know speaks in terms of stars ("Babbo is so three star - you should go!"), so I won't either. FULL REVIEW

3

Ureña

By Pabulum Apr 07, 2006

Ureña is the latest restaurant to open in Murray Hill from David Bouley’s apprentice and Dan Barber’s partner (of Blue Hill). The restaurant has been dubbed one of the ugliest when it opened but it was obvious that they’ve listened to the critics when we visited. They’ve softened the lights to tone down the harshness of the yellow walls and swirl-patterned carpet. The bar is still by the door but New York City real estate doesn’t come cheap and I can imagine that it will stay there. FULL REVIEW

6

Hurried Chef New York City Entry #74 Ureña

By Veal Cheeks Feb 25, 2006

It is said that half of newly birthed restaurants do not celebrate their second birthday. I question the basis for this somber and dispiriting statistic. Perhaps it is proclaimed by chefs who wish to raise the drawbridge after they cross. This is one of the army of factoids too good to be false. FULL REVIEW

15

Urena: 862 Squigzillian stars

By AugieLand Feb 04, 2006

There is a progression in the development of a great chef that follows three basic steps. First, you work in the kitchens of other chefs, within the parameters of their culinary decisions, to make sure the restaurant you are responsible for follows their vision. FULL REVIEW

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