Seamus Mullen is a James Beard nominated chef and owner of Tertulia, a Spanish restaurant located in Manhattan’s West Village. We dropped into the restaurant to pay him a visit, but Seamus was busy breaking down an entire lamb, so we sat down and watched him cut up some bones, meat and organs while he discussed the finer points of Spanish cuisine. Once he finished cooking us a plate of cojonudo (which translates to “fucking great” in Spanish), we headed out with Seamus and three of his friends to El Colmado, his new spot in Gotham West Market. On the way over to the new space, we safely dodged a fitness-crazed herd of the un-dead who claimed to be involved with New York’s “zombie run”. Once safely settled into El Colmado’s dining room, we sampled some generous portions of freshly-cut jamón and a round of drinks.
After the last sip of beer we travelled to Brooklyn for stop at Whiskey Soda Lounge, Andy Ricker’s newest Thai restaurant. The heat of Andy’s sour-cured pork riblets was so spicy, a hit of fiery bird’s eye chili gave everyone the hiccups. We decided to calm our well-deserved heartburn over at Vekslers, where Andy joined us for burgers and deep-fried chicken. We finished off the night by heading back to Tertulia, where Seamus made us lamb paella with meat and organ parts that he had broken down earlier in the day. Vegetarians, shield your eyes.