Which meal came with the best vibe?
We went to a really great Shanghai-style restaurant called Uniko. I think it’s also really cool to be in a different country, and to see how other cultures have become a part of it. This restaurant in Barcelona was delicious. There was a large dim sum section of the menu, and everything was handmade. There were dumpling soups, lots of vegetables. The poached chicken was really great, as was the stir-fried eggplant and their salt-and-pepper prawns. It was also fun because my friend’s mom is Chinese-Hawaiian so it was cool to see her reaction. And she approved. It really felt like a family dinner.
What’s the one dish you’d fly back for?
I think it’s the tortilla from Cañete, which is a Barcelona classic. I hit it up on most trips. It’s a beautiful expression of Catalan cuisine and the tortillas are this beautiful rich egg cake studded with sautéed onions and potatoes. The inside is super creamy, super runny. It’s definitely one of my favorite Spanish dishes: I personally make it for myself often, and it’s in my cookbook. I eat it multiple times on trips to Spain. Also worth trying: the pa amb tomàquet, gambas which are shrimps with garlic and olive oil, Iberico pork over mashed potatos. It’s a little more upscale.
Anything you found overrated?
At the Mercat you have to be careful where you eat. It’s a great outdoor market and food hall that’s been there for centuries. But without doubt, it’s also one of the most densely populated tourist areas in Barcelona. There are some vendors and restaurants there that are tourist bait, and it can be hard to choose wisely.
What was the best dining destination overall—the meal you’d get on a plane for?
There’s this restaurant Estimar, which basically says on the menu, “At Estimar we want to pay tribute to the restaurants where we used to go eat, like El Bulli and Hacienda.” Spanish chefs had this huge moment in time, and kind of redefined modern cuisine. Estimar makes me think of that. Super high-end seafood, cooked simply, a lot of it cooked tableside. Things like sea barnacles steamed over sea lettuce. Little baby crispy squid with squid ink aoili. Prawns steamed over seaweed. If you’re looking for a modern-leaning fine dining experience, it’s that.
Cal Pep also has really fresh seafood. Clams, beautiful white fish. It’s mostly focused around this huge counter and there’s just tons of olive oil, tons of garlic, potatoes, and it’s super old-school. It’s a great place for lunch. When I was preparing for my first trip to Spain, obviously many years [after working at the Spanish restaurant in New York] later, I got a list from my former coworkers. They had done tons of research in Spain prior to us opening that restaurant, and Cal Pep was on top of the list.
Favorite dessert?
I get gelato at the end of every night whenever I’m in Spain or Italy, while walking home through the streets. I’m dairy-free, and I found a couple of great spots. There’s Gelaaati di Marco, where I loved the pistachio flavor. And Gocce di Latte, where all the flavors are dairy-free, also has gluten-free cones.
Anything you had to buy to bring home?
I always bring some sliced cured meat home, anchovies, olive oil, paprika—just the classic Spanish seasonings and aromatics. Those are things I do go to the Mercat for.
