(Scott Suchman/For The Washington Post)Food critic(Good/Excellent)Something tells me I’m going to like the spinoff of a popular Spanish restaurant before I even leave buttoned-up Washington on the street. (Scott Suchman/For The Washington Post)Cod with Manila clams. (Scott Suchman/For The Washington Post)The cooks can fry, based on a stack of crusty confit potatoes rising from smoky tomato sauce and striped with garlicky aioli, a.k.a. (Scott Suchman/For The Washington Post)Boquerones, white anchovies, with housemade potato chips. (Scott Suchman/For The Washington Post)With three days’ notice and for a minimum of six people, Boqueria will prepare a suckling pig.

Source: Washington Post April 03, 2019 14:00 UTC