At Tertulia, Chef Seamus Mullen brings together the spirit of the tertulia with a menu that celebrates Spain’s exquisite products and flavors. After exploring the region of Asturias in northern Spain, Chef Mullen discovered the singular charm of the sidreria, or the local cider house. There is a distinct energy created by the waiters pouring cider from high above their heads, the buzz of guests around the bar, and the simple, delicious food coming out of the kitchen.
Chef Mullen’s first solo project, Tertulia offers a menu that honors Spain through his distinct approach. From a variety of tostas to sartenes (small, grilled sharing dishes), to tapas and larger platos familiares, it’s the ingredients which are the real stars. This is, at its essence, what they refer to in Spain as cocina de producto.
Tertulia opened in 2011 to rave reviews of Chef Mullen’s cooking. Adam Platt of New York Magazine said, “At Tertulia, [Chef Mullen] finally has a restaurant to call his own, and the result is a rich, deceptively sophisticated menu which does for tapas-style Spanish cuisine what Batali did for Italian pastas and April Bloomfield did for English pub food.” Sam Sifton of The New York Times declared that “[Chef Mullen] is cooking now at the very top of his game.”
Seamus Mullen is an accomplished New York chef known for his approachable, modern Spanish cuisine that has garnered him critical acclaim and a strong following. He lived in Spain for several years and worked in some of the country’s top kitchens before returning to New York in 2005. In 2006 he opened Boqueria as the Executive Chef and Partner and received two stars in the New York Times. In 2009, Chef Mullen introduced his cooking style to a national audience and was a finalist on the award-winning Food Network series, “The Next Iron Chef.” In 2010, Mullen left Boqueria to begin work on Tertulia, his first solo venture. In 2011 Tertulia was awarded a glowing two star review in the New York Times and three stars by New York Magazine. Chef Mullen is a featured judge on the Food Network series “Chopped” and has just completed his first cookbook, “Hero Food,” to be published in early 2012 by Andrews McMeel.
Reserve your seat on (646) 559-9909!
Tertulia is located at:
359 6th Avenue New York, NY 10014