Best Morcilla?

[Kanger]

Anyone know where I can find great morcilla in Manhattan? Am looking for a restaurant that serves it, rather than buying it to devour at home.

(open to recommendations on other great blood sausage restaurants, but am thinking of morcilla in particular)

[guttergourmet]

www.chowhound.com/topics/467762

[Tom Steele]

I love the boudin noir (French morcilla) at Les Halles (Park Avenue So. edition). They also sell it to take home at the little butcher shop at the front of the dining room. Delicious with a buttered apple compote.

[Kanger]

Oh, that's right by my office ... thanks for the tip!

And for the less bloodthirsty among you, I'd like to wholeheartedly (no pun intended) recommend the boudin blanc at Bar Boulud. I believe they described it as "pork ice cream" on Serious Eats ... and they weren't off the mark.

[MMRuth]

Have you tried Despana - not a restaurant per se, but they do serve food and have some seats.

[Kanger]

Ah yes, Despana--I sometimes stop in for churros and hot chocolate. Any idea if they'll actually fry it up or prepare it in any way?

Thanks for the tip.

[MMRuth]

I don't know, I'm afraid. My husband loves their morcilla though (that we bring home). Good luck!

[il Trifulau]

I prefer morcilla de Burgos (has rice mixed in), which is not importable, but I seem to remember Tia Pol, or one of the better Spanish places, making it themselves.

[MMRuth]

I think Casa Mono may have it on occasion as well, though I don't see it on the menu right now.

[Jstern35]

I stopped in to Despana yesterday and did not notice it on the menu, only for purchase

[MOREKASHA]

I've gotten their Morcilla a few times and found it to be almost tasteless and bland. I think the Argie places in Corona or Elmhurst would be your best bet. Mind you, every country makes a slightly different style, sometimes there are many styles in a country (Spain, Burgos vs Rioja etc)