From Our Editors
Combing provincial and urban elements, Nolita eatery Plan B embraces the eclectic spirit of both Barcelona and the Basque region. Executive Chef Jhonathan Rupchand leads the team as they design an inventive menu of shareable tapas that New York Magazine praised as, "more exciting than most." The chefs draw inspiration from the regions' centuries-old peasant cooking; however, they use modern sensibilities and techniques to refine and elevate these rustic flavors.
Garden-fresh produce from local markets appears alongside imported Spanish cheeses and cured meats. As diners savor the bold combinations of saffron and striped bass or roasted cornish hen with absinthe-spiked cream, they can also indulge in a drink menu that was designed in tandem with the cuisine. Northern Spanish beers and wines appear prominently in the selection, as do cocktails mixed using everything from gin and prickly pear to jalapeño-infused tequila and pomegranate.
Much like the menu, Plan B's decor manages to embrace a rustic vibe and an urban aesthetic at the same time. Wall panels made from olive branches, a leather banquette lined with horsehide, and chicken-wire cabinets filled with wine bottles all establish the restaurant's provincial roots. However, a custom-designed mural of graffiti art and stencil work manages to evoke the gritty, urban essence of a Barcelona streetscape.