HOME > Chowhound > Manhattan >
Do you create unique foods?
TELL US

Any Spanish Cookbooks like "El Faro's Restaurant?

c
ChowFun (derek) Oct 21, 2003 04:33 AM

El Faro (in the Village) was my first Spanish Restaurant ..when I lived in NY.
Here in SF we have a lot of Tapas places, but I find myself wishing for Pork in Almond sauce etc from El Faros....does anyone know of a cookbook which has similar recipes??
Thanks!!!

  1. a
    Aya Oct 21, 2003 08:49 PM

    The Book of Spanish Cooking By: Hilaire Walden.
    Great book, easy to follow recipes with photos, great selection of recipes from tapas, main courses, drinks and desserts. The Romesco sauce recipe is awesome.

    1. b
      butterfly Oct 21, 2003 12:46 PM

      Have you check out Penelope Casas' Tapas or Delicioso cookbooks? Her recipes are excellent.

      1. c
        Chuck Oct 21, 2003 07:55 AM

        In the late 70's and early 80's I would go to el Faro's all the time. I was in the restaurant planning business at the time and we'd take architects, etc. They all loved it.

        One thing that always intrigued us was how the Health Department allowed them to have their ice machine in the men's bathroom! Hey, it never bothered us....Their food was the best.

        Remember the downstairs kitchen? The shrimp and green sauce? Those crispy fried potato chips, the breaded chicken breast with that creamy white sauce that melted when you cut into the chicken? The big cast iron pots they served the rice and the seafood dishes in? It was all good.

        Several months ago, I inquired if they were still in business (I no longer live in NY area) and a few Hounds said its still going strong.

        7 Replies
        1. re: Chuck
          c
          ChowFun (derek) Oct 21, 2003 12:27 PM

          That's the place...as a kid I remember walking in with my family and a guitarist was playing Flamenco music...it definitely set the mood for great food. I wonder how it would "hold up" today, now that my tastes are more educated? No matter...I still want to reproduce my memories of it....
          Cookbook anyone know??!

          1. re: ChowFun (derek)
            m
            mrnyc Oct 21, 2003 07:14 PM

            i live near EL FARO and yes indeed its still going strong. same as it ever was. however, the other day nearby garber's hardware closed up. how does a shop opened and run by the same family since 1884 close? sigh.

            Link: http://p.vtourist.com/1118720.jpg

            1. re: mrnyc
              j
              jerusha Oct 22, 2003 04:14 PM

              check out the dining section of today's new york times...about restaurants that miraculously stay open and you can't figure out why. features el faro's!

              1. re: mrnyc
                n
                nathaniel Jul 27, 2005 07:03 PM

                hey,

                garber's didn't close, but we did open a kick ass new store on greenwich street btw 10th and charles!

                www.garberhardware.com
                212*929*3030

                Link: http://www.garberhardware.com

                1. re: nathaniel
                  p
                  Peter Krass Feb 13, 1998 10:27 AM

                  yes, the dreaded cardboard effect
                  is real. i've had the same sad
                  results with pizza from patsy's
                  (brooklyn), too. "hey, this isn't
                  the same stuff!"

                  i think of it as the "beach glass
                  phenomenon." ever take home
                  beach glass? it's a sparkling jewel
                  when the sea washes over it, but
                  when you get home, it's just a dull
                  green blob.

                  1. re: Peter Krass
                    d
                    don appel Jan 10, 1999 08:43 PM

                    went to patsy's in harlem the other week. took a
                    couple of slices out to the car and then dined. fresh
                    ingredients but the crust was almost without form and
                    floppy(?). i cant imagine that three minutes in a
                    carboard box woudl do that.

                    1. re: don appel
                      j
                      Jim Leff Jan 10, 1999 09:17 PM

                      "Fresh ingredients but the crust was almost without form and floppy"

                      Here's the deal: they don't reheat slices. You get perfect hot-out-of-oven, or you get spongy crust. So there's always a decision to be made...wait for hot/fresh or go for instant gratification.

                      Lots of people don't understand this; they order a slice that's been sitting and therefore underrate the pizza. Which is a shame, because the crust is superb. If you'd like to experience it in its proper state, you gotta wait, pure and simple.

                      ciao

          Show Hidden Posts