Ibiza serves creamy clam croquettes as one of many tapas.
Despite all the brouhaha over the modernist excesses of Chef Ferran Adrià and the extensive number of restaurants opened by Chef Jose Andrés, Spanish restaurants have not achieved the number or quality of the best in cities like Madrid, Bilbao and Toledo. But since Americans cannot yet fly to Spain, a visit to Ibiza in the New York City suburb of Chappaqua is the next best thing for fine Spanish cuisine.
Ignacio Blanco has for twenty years been the leader of modern Spanish cuisine in the Northeast.
Over the past twenty years Ibiza’s owner, Ignacio Blanco, has fostered creative Iberian food, from tapas to desserts, here in America, first, with Chef Luis Bollo (whose Manhattan restaurant Salinas I shall be writing about soon) at Meigas in TriBeCa, shuttered by the events of 9/11, then an Ibiza in New Haven and another in Danbury, Connecticut, (both now closed). At the Chappaqua Ibiza, named after the swank island resort in the Mediterranean, Blanco, along with chef de cuisine Juan Flores, has refined their food even more while intensifying flavors, color and presentation—as they have with the premises, which were once minimally decorated but are now colorful and well lighted, with a sparkling, long bar and comfortable seating, along with outdoor tables where we dined in this delightful Westchester County town (where Bill and Hilary Clinton live and are regulars at Ibiza)…