This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. First, a brief history of tapas bars in New York. In the late 1930s as the ...

Solana Beach boasts a new modern tapas restaurant, now open in the mixed-use Sandbox building on Highway 101. CTZN pays tribute to the Basque region of Europe, between Southwest France and Northern ...

Getting your Trinity Audio player ready... In the uber-hip Spanish food city of San Sebastian, known for the world’s second-highest concentration of Michelin-starred restaurants per square kilometer, ...

The latest venture from the owners of Gibsons Steakhouse and Hugo’s Frog Bar, Quartino takes its cue from Italy’s enoteche, wine bars that serve small plates of everything from antipasti to beef ...

Forbes contributors publish independent expert analyses and insights. I cover the world’s best hotels, restaurants and wine. The news that Spain’s restaurants are now open—with reduced capacity and ...

Born of a fad, most small-plates restaurants lack the authenticity that got the fad started in the first place. Most places merely offer a half portion of what would otherwise be a main course, ...

1. A cave-dwelling, shape-shifting guardian spirit in Basque folk mythology (translation: “young bull”) that arises from his lair, most often in stormy weather, to attack the malevolent. 2. Your new ...

When I'm dreaming of Spain (which I do a lot having been in Barcelona a month ago), I head to Basque Tapas Bar which has locations in Piermont and Tarrytown. Their "Marisco" paella, with clams, ...

Jon Rahm will be taking fellow green jacket winners on a culinary trip to the Basque Country when he hosts his Masters Champions Dinner next month. Tuesday saw the Spaniard give an extensive rundown ...