Buceo 95

Aaron and I spent a week in New York recently and tried some new wine and tapas bars. We like tapas because they give a chance to try several different foods rather than settling on one big plate of something.   Also, it’s a lot of fun to sip a glass of wine while nibbling on a few bites of this and that, with freedom to leave after a short while if we want to try something different, or linger for a second glass if we like.  Wine bars typically have an interesting, unusual selection of wine by the glass, and if the staff have time, they’re usually happy to chat about the wines, wineries, and growing regions. All in all, it’s a great way to spend an hour in the evening.

My favorite newly discovered wine bar is Buceo 95, on the upper west side at 95th and Amsterdam.  Buceo 95 advertises itself as Barcelona off Broadway; the food is strongly influenced by Spain.  Oyster mushrooms with a sherry-balsamic reduction are a standout dish, so delicious that we went back to the restaurant a second time just to get another plate of them.  Everything we tried was well prepared, with asparagus just the right level of doneness, and patatas bravas that could become an addiction.

The first time we went was early enough in the evening that we beat the crowd.  The waiter was helpful in selecting food and wine, and sent the sommelier over to visit as well.  He told us about his recent buying trip to Spain where he found two Raspay monastrells (2003) from the same grape but done in completely different styles.  He poured tastes for us, one of which was smooth and spicy, while the best way to describe the other is funky, sort of with a mushroom taste.   Aaron was wild about the funky one.

The second time we went it was close to midnight, after the theater, and happily the kitchen was still open.  While the restaurant was still lively even at a late hour, the waiter stopped to talk several times, and again was happy to share his knowledge of the wines and give us tastes of ones he likes. His recommendation was the AN/2 Anima Negra from Mallorca, a wine in the newer style, spicy, fruity and terrific.  The chef was  hanging out at the bar and told me about the spices used for the patatas bravas.  I haven't tried to recreate the sauce yet, but it's on the to-do list.

Aaron made a version of the mushrooms after we got home.  He gave a quick sear to oyster mushrooms with oil, butter and dry sherry.   After the mushrooms cooked he added another splash of sherry and a dash reduced balsamic vinegar.   Perfect.