#PeachysPicksAppetizers #Tapas #Alcala A Peachy's Pick Since 2012 by #Founder #ExecutiveChef and #Owner #JesusMartinez 246 East 44th Street #Midtown #EastSide #Manhattan
Gorgeous Marinated Anchovies from Spain and the winner and still the champion: Garlic Shrimp
It's not who you know, it's WHOM YOU KNOW and we know Jesus Martinez and of course his own wine and now you know his TAPAS! That's Spanish for Appetizers!
Garlic Shrimp Perfection
The full name of the column has the English word Appetizers in other languages following it.
We begin with Tapas, and we will use English throughout this review so you understand!
Grok 3 of X tells us about Tapas history:
Tapas originated in Spain, likely between the 13th and 16th centuries, as small portions of food served with drinks, often free, in bars and taverns. The word "tapa" comes from the Spanish verb tapar, meaning "to cover," tied to the practice of placing a slice of bread or meat over a glass of wine or sherry to protect it from dust or flies. This evolved into a culinary tradition where small, flavorful dishes accompanied drinks, encouraging social interaction.The custom is linked to Andalusia, particularly Seville and Cádiz, where sherry production thrived. One legend credits King Alfonso XIII (1886–1931) with popularizing tapas when a bar in Cádiz covered his wine with a slice of ham to shield it from beach sand, prompting him to order more. Another tale suggests earlier origins under King Alfonso X (1221–1284), who mandated food with wine to prevent drunkenness among soldiers.By the 19th century, tapas became integral to Spanish culture, with bars (tabernas) serving regional specialties like olives, cured meats (jamón), cheeses, or small fried dishes (croquetas, calamares). The 20th century saw tapas evolve from bar snacks to a sophisticated culinary art, with pintxos—elaborate, skewered bites—emerging in Basque Country. Tapas bars (tascas) spread across Spain, fostering a communal dining style where groups share plates while standing or mingling. In the late 20th and early 21st centuries, tapas gained global popularity, influencing small-plates dining worldwide. Spanish chefs like Ferran Adrià elevated tapas into haute cuisine, while traditional recipes—patatas bravas, gambas al ajillo, albóndigas—remained staples. Today, tapas reflect Spain’s regional diversity, from Galician octopus (pulpo a la gallega) to Catalan tomato bread (pa amb tomàquet), and are a cornerstone of Spanish social life, with "tapeo" (tapas-hopping) a cherished ritual.
In the world according to Peachy Deegan, the perfect tapas is Garlic Shrimp. Shrimp in a sizzling garlic sauce is exciting to behold and boasts savory deliciousness on the palate. It is the definition of a perfect appetizer. Peachy eats it each and every time she goes to Alcala, and you should too. Alcala excels at every area of classic Tapas and Jesus is the real deal, direct from Spain.
Meatballs in a Sherry Wine Sauce composed of all beef arrive in style. Five savory sensations do a hit routine on your fork like little round Rockettes! It is fun to play with your food in an elegant, behaved manner.
Eggs are a highly underutilized menu item everywhere, particularly at dinner. Tortilla de Patsa: Potato Omelette with Potatoes and Onions is beautiful and light, highlighted further in tomato sauce making it a lovely way to ignite your appetite at lunch or dinner during your Alcala experience. Note pictures are never edited: you excel like Alcala or we do not publish! The absolute truth is your tapas will be equally gorgeous.
Perhaps the winner of the beauty contest here are the Marinated Anchovies! Waltzing in a sherry vinaigrette, Boquerones en Vinagre are absolutely photogenic smoked anchovies. Their tanginess is derived from Jesus's proprietary method of marination, which is not at all salty.
The anchovy talent does not end there.
They team up with wild salmon for the next hit, served separately.
The fab four toasty numbers strike a pose each in twin method!
Two Wild Salmon Toasts and Two Marinated Anchovy Toasts greet you as they strut down your table runway out of the kitchen of Jesus Martinez's kitchen of creativity where the decades-old wondrous proprietary methods of marination are executed.
Peachy usually sips on the Cabernet, but in the light of August she switched to Jesus's Chardonnay, a convincing cool white from Spain of course. Spanish Chorzio sausage has its own little hot tub of Chardonnay: it's Pork from Spain. Along with the wine, paprika and onions party with the carnivorous endeavor to make your day.
Croquettes of two styles greet you in the most delicious way: Chicken are round and Codfish are elongated. Golden brown and warm, they are undeniably luxurious.
Jesus also makes his own Sangria with his own wine plus apples and oranges!
We would call it the ultimate in refreshment.
Patatas Bravas, Fried Potatoes, are bathed in a splendor of spicy sauce that invigorates your palate without overwhelming you. Peachy's second favorite edible at Alcala is without a doubt the Canalones of Spinach and Shrimp, positively a visual spectacle of wonder inside and out. Jesus cut them open so you can see inside. This is the tapas version of course, and remarkable combination glorifies the bounty of Tapas at Alcala.
Finally, do not forget the Flan! Caramel custard is made on premises.
Almond and honey from Spain team up for a cooldown of Semifreddo, a cross between ice cream and mousse. Half cold, it's made on premises and these are two sweet delights to close out your Alcala Tapas experience. Make one of the 75 seats here yours!
Alcala continues to earn our Highest Recommendation!
