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ONLINE HOOK JAN FEB 2019

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22 Story by Lori M. Myers B enny Castro, owner of the new Basque Tapas Bar in Piedmont, New York, always had his heart and soul in the restaurant business. Grow- ing up, he spent weekends washing dishes inside one of the restaurants his father owned, Chelsea's renowned El Quijote. "I broke more dishes than I washed," Castro recalls. But those sha8ered plates and cups didn't deter him. He immersed himself in the sights and smells and hard work it took to run a successful eatery and then went out on his own, opera7ng several other Spanish restaurants in Manha8an for many years before deciding to search for something "else." That "else" wasn't a different career, but instead a change in atmosphere away from the city's hus- tle and bustle; a place where he could s7ll serve the highest quality Spanish cuisine to a clientele that would take their 7me, sit awhile, and savor each delicious bite of his menu offerings. He found it in the enclave of Piermont, a choice that, for Castro, was strategic. "I live 15 minutes away and we're about a mile from New Jersey," Castro says. "It's in New York and the Tappan Zee Bridge is nearby. Piermont is also a charming area." Tapa The World Piermont's Basque Tapas Bar and Restaurant serves up Spanish cuisine Pictured right is Pulpo a la Plancha (grilled octopus). HOOK Magazine January/February 2019

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