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 ...

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, ...

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 ...

The news that Spain’s restaurants are now open—with reduced capacity and social distancing—makes the prospect of visiting all the more savory at this point when deprivation makes the appetite roar. It ...

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, ...

It feels like the secret is out on San Sebastián. It was once a quaint town in the north of Spain, but now the crowds are hip to the incredible beach, artistic Parte Vieja, or old town, and incredible ...