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Press preview at Lizarran

*NOTE: This restaurant has since closed.*

From chorizo and green-pepper pinxtos + sharing dessert and a wine-cooler with Pichet Ong, Thursday evening was jam (+ food & drink) packed.  My adventure began with a "press preview" at Lizarran, followed by a quick dinner at Mexican Radio, and finished with dessert at the Village Tart (now closed).  Whew!

*All of the photos from my evening can be viewed on Flickr


  • Restaurant: Lizarran 
  • Cuisine: Spanish, tapas y pinxtos
  • Atmosphere: railroad car (long and lean), tapas bar, exposed brick, dining room
  • Attire: smart-casual
  • Ideal for: small plates, sangria, authentic, interactive dining, first date
  • Price: all tapas/pinxtos under $9; all entrees under $20
  • Phone: 646-837-6580
  • Location: 45 Mercer St. (btwn Broome & Grand Streets)
  • Website: www.menupages.com/restaurants/lizarran
  • Directionswww.hopstop.com/?city=newyork

NYC's Soho neighborhood is the first state-side location for Spanish import, Lizarran.  The first half of the restaurant's space reminded me of the apartment in Hell's Kitchen that I once shared with four other roommates: long and narrow, similar to that of a railroad car.  Located out of initial sight, the spacious main dining room is illuminated by a vast skylight.  Aside from a list of 200+ pinxtos (bite-sized sweets/savories held together with a toothpick, most mounted on to slices of freshly-baked bread), Lizarran also serves traditional tapas, larger Spanish entrees, and desserts.  Of the pinxtos that I sampled, my favorites included the crisp and salty ham-wrapped chunk of sweet banana, and the juicy chorizo sausage paired with a slice of grilled bell pepper.   

I foresee Lizarran being the perfect "first date" restaurant, as its menu encourages interaction.

Lizarran: sangria barLizarran: jamon IbericoLizarran's pinxto counterLizarran: chorizo & green pepper pinxto

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Reader Comments (1)

Hello, I read your review about the Lizarran, and thank you, for your recommendation, that was really good, and the food was great.

Take care and please, if you visit something more, let us know!

April 20, 2010 | Unregistered CommenterVictor Gallardo

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