Sangria 46
338 West 46th Street (between 8th and 9th Aves.),
212-581-8482,
Open Tuesday-Thursday 11:30am-11pm,Fri-Sat 11:30am-12am, Sun 11:30am -10:30pm. Special offers include three-course prix fix pre-theater menu for $28.95 and Tuesday through Sunday, 12-3pm, $19.95 lunch menu with discounted wine and sangria by the glass.
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Review By Nancy Walman
Celebrate the Warm Weather with a Party on the Patio at Sangria 46
This authentic Spanish Tapas restaurant located on Restaurant Row has a newly opened (and very charming) outdoor garden providing a wonderful opportunity to enjoy generous tapas and refreshing Sangria al fresco during the warm Summer months.
What sets Sangria 46 apart are its generous portions- very unique to Tapas restaurants. Chef/owner Benny Castro prides himself on serving larger dishes than usual. There are over 36 Tapas to choose from, including the crispy light tuna empanadas, and the surprising and inventive Portobello con salmon y queso a la parrilla- salmon layered between grilled Portobello mushroom and melted cheese for an amazing and unique combination of textures and flavors. All key ingredients are also imported directly from Spain, including Serrano ham, sausage, cheeses and olive oil.
Also unique to Sangria 46 is the wide variation of Sangria offered. Benny Castro’s dedication to distinction is evident in the eight different flavors- including seasonal favorites such as Strawberry Peach and Raspberry Limoncello- that create a kaleidoscope of color and flavor as they line up at the front bar, tempting visitors with their zestful aroma.
For a fresh twist on drinking with your friends, order the Blue Curacao
Margarita for two in a porron, the traditional long-thin spouted carafe. You drink from it by holding your head back and pouring a stream of liquid directly into your mouth without touching the glass. It’s a fun way for friends to drink out of the same vessel. The higher the pour, the thinner the stream, the more direct the hit, the more admirable your porron skills.
From authentic delicacies to live music, Sangria 46 is the perfect place to experience the joys of Spanish living, all from the comfort of New York City.
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Copyright 2008 By Punchin International. All Rights Reserved
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If you can’t make it to Spain this summer, there’s no better way to celebrate the warm weather than on the backyard patio of Sangria 46 enjoying a selection of authentic tapas and a refreshing pitcher of sangria – and there’s nowhere you’ll feel more welcomed. Unlike some tapas bars, you’ll never leave hungry. Generous portions at reasonable prices ensure that you’ll be satisfied in every way.
Start with one of the many creative, refreshing sangrias, by the glass, half pitcher or pitcher in flavors such as Mango, Strawberry and Peach, and Cava, made with traditional sparking Spanish cava wine. New sangria flavors for this summer include Raspberry Limoncello (raspberries, lemons, cava and other liqueurs, and Sangria de la Mancha (fresh strawberries, oranges, lemon juice, red wine and Galliano.) But don’t miss out on mango mojito, pineapple margarita or a cocktail that’s named after a dessert: Crema Catalana, an original blend of vodka, Chambord, butterscotch schnapps and cream, as well as many other creative cocktails.
For those who really know how to party, order the Blue Curacao Margarita for two in a porron, the traditional long-thin spouted carafe. You drink from it by holding your head back and pouring a stream of liquid directly into your mouth without touching the glass. It’s a fun way for friends to drink out of the same vessel. Or make a game of it and pour the margarita directly into your companion’s mouth. The higher the pour, the thinner the stream, the more direct the hit, the more admirable your porron skills.
Chef/owner Benny Castro has a long and successful history with authentic Spanish cuisine. Raised in the tradition of Northern Spain, he traveled frequently throughout that country during his childhood, but he also credits his father for immersing him in the culture of the restaurant business. His father, a restaurateur, who owns Meson Madrid in New Jersey, was a previous owner of El Quixote in Chelsea, and cooked in the kitchen of the legendary El Faro, the oldest Spanish restaurant in New York City.
By importing ingredients through the well-known importer, Despana, Castro is able to bring guests the very best authentic quality chorizo (spicy sausage), hand-sliced jamon Serrano (Serrano ham), cured pork loin, and a beautiful selection of fine cheeses which form the basis for the Embutidos y Quesos portion of the tapas menu, a selection of savory meats and cheeses that cry out to be paired with a glass of wine or a cocktail.
You can easily make a meal from the exciting variety of tapas. In addition to the meats and cheeses, the menu offers other tapas frias (cold tapas) including tender mussels lightly marinated in a tangy vinaigrette and pan con tomate, fresh tomato swiped across toasted bread and topped with delicate Serrano ham, or a selection of olives.
There are more than twenty tapas calientes (hot tapas) to choose from including crispy light tuna empanadas, creamy ham croquettes, sizzling grilled lamb chops, fried baby artichokes, grilled and slightly charred asparagus. Also not to be missed are patatas aioli, cubed fried crisp potatoes with a vibrant sauce, and spicy baby chorizo broiled with red wine that you can’t help but pop in your mouth. Those looking for something new must try the surprising and inventive Portobello con salmon y queso a la parrilla, salmon layered between grilled Portobello mushroom and melted cheese, for an amazing and unique combination of textures and flavors.
Some diners prefer to begin with an order of hot or cold tapas as an appetizer and continue by choosing an entrée from an abundances of categories including paella (saffron flavored rice dishes), mariscadas (seafood), pescados (fish), pollo (chicken), carne (meat) and even pasta.
Especially appealing in summer, one version of Mariscadas combines fresh shellfish such as clams, mussels and calamari with your choice of sauce: garlic; spicy hot; onion, pepper and tomato. Other seafood dishes perfect for the summer weather, include mouth-watering langostinos, grilled jumbo prawns; and fish dishes such as Tilapia Salsa Verde in fresh garlic-parsley sauce.
Beef lovers might opt for Filet Mignon Sangria, grilled tender meat with cheese, bacon and brandy sauce or Bistec a la Plancha, grilled sliced sirloin with onions and peppers, while poultry fans will be pleased with the classic Pollo con Arroz, chicken with saffron rice, augmented with flavorful chorizo sausage. The pasta section includes one classic favorite: Fideua, thin creamy noodles mixed with seafood and baked until slightly crunchy.
Even after all these generous portions, desserts like tostada de vino, in which day-old bread is transformed into an amazing treat, soaked in red wine and toasted with sugar and butter, and lecha frita, (fried milk) a traditional sweet made from condensed milk, are hard to resist. Another special treat is the Santiago tart, an almond tart, infused with Scotch. Also new this spring is Strawberries in Brandy Sauce, fresh cut strawberries sautéed with brandy and sugar, served in a cocktail glass.
In addition, Sangria 46 offers live entertainment by a Spanish guitarist on Friday and Saturdays nights. Not only does he perform authentic Spanish tunes, but he is open to requests in any genre. Join your hosts, chef Benny Castro and General Manager Serafin Perez for the greatest outdoor tapas patio party in the city.
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Menu
Tapas Menu
TAPAS IN SPAIN, TAPAS ARE A WAY OF EATING, TRADITIONALLY A SOCIABLE EXPERIENCE WHERE GOOD WINE, REFRESHING SANGRIA AND A VARIETY OF SMALL DISHES ARE SHARED AMOUNGST FRIENDS AND FAMILY.SINCE TAPAS HAVE NO RIGID CUISINE RULES, YOU CAN BUILD A WHOLE MEAL AROUND A SERIES OF SMALL DISHES OR SIMPLY ENJOY AS AN APPETIZER. hOWEVER WAY YOU CHOOSE TO HAVE TAPAS, BUEN PROVECHO!!!
Embutidos y QuesosJAMON SERRANOHAND CUT SERRANO HAM $12.95CHORIZON LARGE CURED SPANISH SAUSAGE $7.95LOMO CURED PORK LOIN $9.95MANCHEGO SPANISH GOAT CHEESE $8.95ROSEMARY MANCHEGO ROSEMARY HERB MANCHEGO $10.95TETILLA SOFT COWS MILK CHEESE $9.95JAMON Y QUESO SERANO HAM AND MANCHEGO CHEESE $11.95TABLADO DE EMBUTIDOSPLATTER MIX OF JAMON, CHORIZON AND LOMO $20.95TABLADO DE QUESOS MIX CHEESE PLATTER $19.95Tapas FriasMEJILLONES A LA VINAGRETAMUSSELS VINAGRET $6.95ALCACHOFAS VINAGRETA ARTICHOKES VINaGRET $7.95ACEITUNAS MIXED SPANISH OLIVES $4.95PAN CON TOMATE TOMATO SPREAD BREAD AND SERRANO HAM $6.95ENSALADILLA RUSSA RUSSIAN POTATO SALAD WITH TUNA $8.95QUESO CON MEMBRILLO MANCHEGO CHEESE WITH QUINCE $9.95Tapas Calienteschorizo salteado sauteed chorizo with onions $6.95patatas aioli cubed potatos with aioli SAUCE $6.95tortilla con chorizo spanish potato omlette with chorizo $6.95tortilla con Espanolaspanish potato omlette $5.95 gambas Al ajillo shrimp in garlic sauce $7.95CHIPIRONES skillet girlled baby squid $8.95EMPANADILLAS de atun tuna empanadas $7.95pinchos MORUNOS marniated cubes of pork sauteed $6.95setas rellenas stuffed mushrooms $7.95gambas a la plancha grilled shrimp $8.95gambas con bacongrilled shrimp wrapped with baccon $8.95portobello con salmon y queso a la parrilla $11.95grilled portobello mushroom w salmon
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Dinner Menu
Ensaladas y Sopas/SALADS AND SOUPSENSALADA MIXTA (MIXED GREEN SALAD) $5.95GRILLED SHRIMP SALAD $12.95GRILLED CHICKEN SALAD $10.95SOPA DE AJO (GARLIC SOUP $4.95GAZPACHO (SERVED IN SEASON) $5.95SOPA DEL CHEF (CHEFS SOUP) $5.95Platos Principales/ALA CART ENTREESPaellasPAELLA DE MARISCOS (SAFFRON RICE, CLAMS, SHRIMP, MUSSELS AND CALAMARI) $20.95PAELLA VALENCIANA (SAFFRON RICE, MIXED SEAFOOD, CHICKEN AND CHORIZO) $21.95PAELLA ORTALENA (SAFFRON RICE AND MIXED VEGETABLES) $16.95MariscadasMARISCADA IS A MIX OF SEAFOOD INCLUDING CLAMS, MUSSELSAND CALAMARI PREPARED IN YOUR CHOICE OF FOUR SAUCESMARISCADA AL AJILLO (GARLIC SAUCE) $20.95MARISCADA AL DIABLO (SPICY HOT SAUCE) $209.95MARISCADA AL SALSA VERDE (GREEN SAUCE) $20.95MARISCADA AL CRIOLLO (ONION, PEPPER AND TOMATO SAUCE) $20.95(ADD A 4 OZ. LOBSTER TAIL TO YOUR PAELLA OR MARISCADA FOR AN ADDITIONAL $9.00)Mariscos/SEAFOODGAMBAS AL AJILLO (SHRIMP IN GARLIC SAUCE) $17.95ALMEJAS AL BRANDY (CLAMS IN GARLIC AND BRANDY SAUCE) $20.95MEJILLONES DIABLO (MUSSELS IN SPICY HOT SAUCE) $15.95GAMBAS A LA PLANCHA (GRILLED SHRIMP) $19.95GAMBAS ENCHILADOS (SHRIMP IN TOMATO SAUCE) $16.95COLAS DE LANGOSTA (BROILED 3-4 OZ. BABY LOBSTER TAILS) $30.95COLAS DE LANGOSTA EN SALSA VERDE (BABY LOBSTER TAIL IN GREEN SAUCE) $31.95LANGOSTINOS (GRILLED JUMBO PRAWS) $24.95Pescados/FISHSALMON A LA PARILLA (BROILED SALMON) $17.95FILET O SOLE LIMON (FILET SOLE IN LEMON SAUCE) $18.95TILAPIA SALSA VERDE (TILAPIA IN GREEN SAUCE) $15.95CHILEAN SEA BASS A LA PARILLADA (BROILED SEA BASS) $22.95CHILEAN SEA BASS A LA PARILLADA (BROILED SEA BASS) $28.95CLAMS, MUSSELS AND SHRIMP Pollo/CHICKENPOLLO CON ARROZ (CHICKEN AND CHORIZO IN SAFFRON RICE) $17.95POLLO A LA PLANCHA (GRILLED SLICED CHICKEN) $15.95POLLO AJILLO (CHICKEN IN GARLIC SAUCE) $16.95POLLO CRIOLLA (CHICKEN IN A ONION AND PEPPER TOMATO SAUCE) $16.95CHURRASCO DE POLLO (CHICKEN CHURRASCO) $15.95POLLO SANGRIA 46 (CHICKEN PREPARED WITH HAM, CHEESE AND BRANDY SAUCE) $18.95Carnes/MEATSCHURASCO CON CEBOLLA (SKIRT STEAK WITH ONIONS) $18.95BISTEC A LA PARRILLA (BROILED SIRLOIN STEAK) $21.95CHULETAS DE CERDO Y SETAS (SAUTEED MUSHROOMS AND PORKCHOPS) $16.95CHULETAS DE CORDERO (ROSEMARY AND WINE SEASONED LAMB CHOPS) $25.95FILET MIGNON MEDALLONES CON CEBOLLA (GRILLED FILET MIGNON MEDALIONS WITH ONIONS) $22.95BISTEC A LA PLANCHA (GRILLED, SLICED SIRLOIN STEAK WITH ONIONS AND PEPPER) $19.95FILET MIGNON SANGRIA 46 (FILET MIGNON, CHEESE, BACON AND BRANDY SAUCE) $25.95PastaRAVIOLI DE LANGOSTA (LOBSTER RAVIOLI IN PINK SAUCE) $17.95RAVIOLI DE QUESO (CHEESE RAVIOLI) $14.95PENNE DE PRIMAVERA (PENNE WITH SAUTEED VEGETABLES) $15.95PENNE SALSA DE VODKA (PENNE VODKA SAUCE) $16.95FIDEUA (NOODLE PAELLA WITH MIXED SEAFOOD) $19.95 Acompaniamentos/SidesSPANISH POTATOES $3.95SAFFRON RICE $3.95SIDE ORDER OF ANY SAUCE $4.95SAUTEED MUSHROOMS $4.95SIDE OF VEGETABLES $4.95GARLIC BREAD $3.95(suggested 18 per cent gratuity is added to tables for 5 or more guests)sharing charge – $10.00
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Radio Review
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. This authentic Spanish Tapas restaurant, located on Restaurant Row, has a newly opened outdoor garden providing a wonderful opportunity to enjoy generous tapas and refreshing Sangria al fresco during the warm Summer months. There are over 36 Tapas to choose from, including the crispy light tuna empanadas, and the inventive salmon layered between grilled Portobello mushroom and melted cheese. Also unique, is the wide variation of Sangria offered: Eight different flavors- including seasonal favorites such as Strawberry Peach and Raspberry Limoncello . Don’t miss the Blue Curacao Margarita for two, served in the traditional long-thin spouted carafe. You drink from it by holding your head back and pouring a stream of liquid directly into your mouth. After one of those, you may need a taxi to get home, but who’s leaving Sangria 46, 338 West 46th Street, (between 8th and 9th Aves).That’s B Major on the Walman Report.
