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Toro

Our Tip Paellas are the best way to feed a hungry group. Small will fill up two or three people, while large can feed four to six. The snail and rabbit is the most interesting.
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Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro

Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro

Ken Oringer's five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston's South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here's a look at how their paella, a large-format dish in several variations, is made.

Toro's Ken Oringer and Jamie Bisonette on Coming Down from Beantown

Toro's Ken Oringer and Jamie Bisonette on Coming Down from Beantown

Chefs Ken Oringer and Jamie Bissonette recently brought their Spanish tapas-influenced Toro down from Boston to a new, cavernous space on 14th and 11th. We caught up on why they transferred the concept instead of developing a new one, what excites them about New York, and how their unique partnership is one of balance and respect.