Pamplona $$$$$

 

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Chef Alex Urena has proven himself to be one of the most innovative and well-respected chefs to tackle modern Spanish cuisine. His first restaurant, Urena, showcased his passion and skill for innovative gastronomy, earning several outstanding reviews and industry accolades. Alex has now expanded his scope of Spanish cuisine to include simpler, bistro-type fare at his newest venture, Pamplona.

The transition from fine dining to modest, casual food brings Alex’s culinary rearing full circle. Alex’s earliest beginnings were centered on the basics- food farmed by his grandfather, cooked at the hands of his mother while his father harbored an innate skill of butchering. His professional training alongside David Bouley taught Alex the intricacies of French techniques and years spent with Ferran Adria imparted a great sense of innovation. With encouragement from his family, he spent time at highly regarded New York Restaurants, Jo Jo, La Cote Basque and La Caravelle which led to a lead position at Blue Hill and Marsielle where he earned two-star reviews from The New York Times. Before opening Urena in January 2006, Alex developed a stylish Spanish-inspired menu at Suba on Manhattan’s Lower East Side. Now at Pamplona, Alex has returned to a simplistic approach, all the while imploring the Spanish flavors he is celebrated for.

Each restaurant in New York City and abroad has left an indelible mark upon Alex’s culinary style forging a unique roster of signature dishes. His food is no longer ultra modern yet it retains an undeniable Spanish tone. A relentless perfectionist, Alex never stops cooking or refining family recipes and experimenting with new ones. His passion for Spanish gastronomy no doubt places Alex at the helm of uniting American diners to the essence and gusto of Northern Spanish cuisine.

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Pamplona Salad—Mesclun greens and your choice of four toppings

Jamon y Queso—Ham, Manchego cheese, greens, tomatoes and aioli

Bistec: Hanger steak, Manchego cheese, greens, tomatoes and aioli

Albondigas—Beef, chorizo, suckling pig, meatballs, barbecue sauce and cheese

Pulpo—Octopus- potato confit and spring garlic sauce

Hamburguesa—Three, three ounce beef and chorizo burgers with lettuce, tomatoes and potato fries

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