Small but perfectly formed, Tía Pol in Manhattan’s Chelsea district is one of New York’s best-loved restaurants.
A tapas bar in the best Spanish tradition, it prides itself on the authenticity of its dishes, beautifully prepared and presented small plates such as pinchos morunos (lamb skewers with Moorish spices), txipirones en su tinta (squid in ink with rice), crema de hígado de pollo (chicken liver mousse with Pedro Ximénez), and its daily-changing house speciality, croquetas.
The wine list is similarly shaped and formed, and, in the opinion of the World’s Best Wine Lists judges, it’s one of the best Spanish lists in the United States. While being particularly strong in regions such as Rioja and Priorat, it covers the whole country from Galicia to Andalusia, fitting in a remarkable number of denominations into its small frame along the way. And with Cava and Sherry also well represented, Tía Pol would not be out of place in San Sebastián or Barcelona.
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