Cafe Riazor
“A big surprise was the Pulpo a La Gallega or Octopus.”
“This is it folks, once Raizor is gone you will need to travel to Astoria to get of glimpse of old Chelsea.”
“The only drawback is that they only take cash or Amex, so be prepared.”
Cafe Riazor
Takes Reservations: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Good for Kids: Yes
Good for Groups: Yes
Has TV: Yes
Waiter Service: Yes
Price range.
$$ Price range $11-30
5 reviews
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There was flashes of expertise here. Like the texture of the Spanish omelet (tortilla Española) and the Octopus. As well as the Tripe on the stew (Callos). The menu displays the prototypical Spanish cuisine and I liked that some of the tapas were served in a terracotta plate. How Spanish is that. But when it comes to the flavor it was just non-right
And I don't know what to think about the ambiance. There is something about descending underground and enter in a space embedded in red light accentuated by other red elements that I just don't find appealing at all. But truth is, once you get use to it, it is actually quite intimate …yes, candles light, you know it. Such and effect for those tiny, dancing drops of light. And it feels good also because of the service. Besides of the one who rush us at the end with a non that welcoming face, everybody else was wonderful, specially the host. However, even when the name Riazor stands for a region in Galicia that once became very popular because their soccer team made tremble the giants Real Madrid and FC Barcelona for many years, the reality is that Cafe Riazor looks more like an Andalusia country-house, in fact, more like the patio that would be outside, with those white walls and the balconies, which is fine with me you know? but just saying. In addition to this, it looks also to be design to satisfy Spanish immigrants of the 50's to calm down their yearning. Nothing wrong either, other than a little bit too much. And so you can see posters with images of what you have surely see in those souvenirs like fans, foulard, and T-shirts that claim loud, Made in Spain … The Spanish version of our "I love NY"
Anyways, the first bite to the Tortilla (Spanish omelette) was as pleasant as a homey dinner. Home expertise (i.e. grandma) looks to be behind only for the way it is made. But it was on the salty side and it had an strange flavor that I can hypothesize where is coming from, but what would be the point of that. It also looked to me it was reheated for way too long. The pulpo a la Gallega (octopus in olive oil and paprika) was right in texture, which is quite an accomplishment by itself. I tried to overlook that is was dancing on oil and that it had a trace of tangy flavor that shouldn't be there while the smokey paprika taste, signature of this dish, was barely noticeable. I tried, but after a few bites I decided that I didn't like it any more. I'll just mention as a side note that the slices were also too tiny. The next two tapas were an exhibition of the same tomato sauce, surrounding and overpowering everything else that was on the plate: Vieiras (Scallops) al estilo Vigo, which at Cafe Riazor are described as scallops lightly baked with cheese and tomato sauce. Why cheese on this scallops? that I don't know and there was much more free interpretation of the recipe. Overall the tomato sauce was the only distinctive flavor. The patatas bravas (chunky fried potatoes in tangy tomato sauce) were non spicy at all. Nothing Brava about it, because it is all about the sauce and once again this was not right, but just plain tomato sauce like the one you use for pasta. And I don't want to enter into the question if it was homemade. We also order Callos a la Gallega, which are Tripe, sausage and chickpea stew. That was the best one, although the chickpeas were undercook. To end we also order Pan con Tomate y Ajo (Bread with tomato). When in a Spanish restaurant you expect this to be the popular Pa amb tomàquet or Pan Tumaca originally from Catalonia and consisting in bread slices optionally toasted (and better if you use payes or chapatti bread) rubbed with tomato and garlic (if you decide to use it) and finished with olive oil and salt. Riazor's version … really … the bread was crispy and way too greasy, soaked on oil, and there was slices of crudo tomato and chopped garlic on the top in addition to powder garlic ending up being just too much garlic. Even so, I have to say I liked it.
The truth is that it was reasonably priced, the service was very nice and friendly, the experience was pleasant and there is a menu full of many other dishes to try. I would low my expectations for authenticity and food taste. If that is enough, I would say go ahead.
Excellent spot for a dinner date as the place is cozy and romantically decorated in red. Although the place lost one star because they took about 20-30 minutes to bring out the seafood paella, the ambiance was excellent and the wait left a fair amount of time for me and the boyfriend to talk. When the food arrived, I couldn't even be mad because it was just delicious! Even after the 2 hour meal, service was excellent as we were never rushed. There are a bunch of different sized tables so this place is really ideal for any intimate occasion, such as a date, family time, or catch up time with friends.
I came here hoping to find good paella and I was not disappointed. My friend and I tried the squid ink paella which was amazing. I've tried so many places, including the one named after the dish, and they've all been pretty bad. They're either too salty or the rice is undercooked or some other reason. This one was rich without being heavy and the rice was cooked and flavored just right. I was so happy to find a place in NY with good paella. We also had a pitcher of the red sangria which was pretty good.
Now to the down side The tapas were not good. We tried the chicken and ham croquettas but I couldn't tell which was which from tasting them. While they were nice and crispy on the outside, they mainly tasted like flour and cream. The octopus salad was nothing special and I wasn't crazy about it's texture. It might have been over boiled.
Overall, the service was good and the paella was good. If I have a craving for paella, I'll be back but not the tapas.
A good place to stop by for a couple of tapas. Nothing out of this world but definitely a consistent quality in all the dishes.
The pulpo a la gallega is a must although I would have like it to be bigger portion wise. Same with the gambas al ajillo which are good but just a few.
The tortilla is big enough to share among 2 or 3 people.
The bread is just bad. For a tapas or even Spanish restaurant the bread is super important and it was dry and without any flavor. You need something to dip in the juices! I always say it, you can tell the quality of a restaurant by the bread they put on the table.
Also, no good olive oil to drizzle the tapas.
Nice staff. The decor is quite traditional but on the old side.
It wouldn't be a first choice but it's OK if you are around the neighborhood and everything else is closed.
Stepping into Cafe Riazor on a Friday evening transported me into a virtual Woody Allen moving picture. Aging intellectuals discussing language, affluent parents treating their NYU sons and daughters to dinner, the only component missing was the Wood-man himself.
And much like the recent ouput of Mr. Allen, there are hints of genius shining through but the entire 90 minute experience can leave one with a taste of the average.
Baskets of fresh bread, gratis appetizer of black beans and chips, an exceptionally friendly host and wait staff, all of these traits were duly noted and appreciated. The chicken soup featured a very tender piece of the bird, subtle spices and rice. Well on its way to an anticipated fourth star, I awaited the arrival of my seafood with verde sauce.
Alas, the platter of mussels, shrimp, clams and half a lobster disappointed. The side of a boiled potato was nowhere to be seen. Was it buried in the shadows and fog of Chelsea?
No, it was simply under the half lobster. The better half of a lobster is the tail, in my humble crustacean opinion. I was presented with the other half.
The verde sauce seemed watery and lacked the flavor explosion of the soup. I dipped my bread but didn't feel the full frontal assault of goodness I had expected.
Now there were plenty of other appealing items on the menu to order. Perhaps I did not choose wisely. I overheard many a happy customer offer their praise to the host and chef, who made the rounds clad in his apron.
Dessert was a chocolate mousse cake that made me forget the previous course.
I'll visit Cafe Riazor again and perhaps opt for the much heralded paella. I wish the other diners well as they return to their little slice of Galicia.