Rarely my boyfriend get time to go out as we both work such crazy schedules. This place was amazing and made our 'date night' that much more enjoyable. The food was excellent, t...
I suppose this food passes for real tapas for most American customers but any self-respecting Spaniard would certainly turn their noses up at this mess. The potatoes and omelette...
Greenwich Village's bustling West 4th Street is home to an authentic new tapas bar called Las Ramblas. It is named for a famous pedestrian street in Barcelona, Spain. Las Ramblas at 170 West 4th Street, is b/t Jones & Cornelia Streets & near 6th Avenue in NYC. Compact & inviting with its carefully restored brick walls, Las Ramblas is a haven for tapas aficionados. Executive Chef Fernando Echeverri of Pamplona, Spain, puts out a variety of tapas in addition to special dishes of the day. A carefully selected list of fine wines from Spain's outstanding regions is served by the glass & the bottle. For Sangria lovers, the drink comes three ways, each in a tall, chilled glass or a pitcher & topped with a different fruit. For an authentic Tapas experience, Las Ramblas is open daily from 4pm-1am except Friday & Saturday from 4pm-2am. Join us for our Monday Night Spanish Wine Flights
The SceneThe Las Ramblas street sign outside the 28-person space refers to the famous street in Barcelona, and the tapas here are more economical than a plane ticket. A friendly staff guides small groups of diners to the day's specials and tapas bar favorites. Exposed brick, a copper bar, a trickling waterfall--all enliven the tapas-sized space.The FoodIt's hard to go wrong. A base of cured olives and crisp patatas bravas lead to a bubbling order of shrimp in garlic, white wine and lemon--a dish whose sauce demands an extra round of bread for the table. The party starts as dishes accumulate: crisped garlic-hued meatballs, addictive fried calamari, warm mini ham sandwiches. Don't miss the unique tuna mojama, smoke-cured so it resembles tuna-jerky; go further down this road with a plate of Spanish meats that move from gamey chorizo to spicy jamon.