Tapas are abundant in New York City, especially in Manhattan. New York has eagerly adopted elements of Basque, Catalan, and Gallego, Spanish, and numerous other Iberian cuisines since the founding of El Internacional in the 1980s, one of the first restaurants to bring tapas to the United States. Gaudir, which opened in 2019, takes a new approach in their modern Spanish tapas restaurant spearheaded by chef Cedric Durand, a partner in Tastings NYC.
The restaurant has an intimate atmosphere and a distinctive menu with tables made of tile imported straight from Barcelona. GAUDIr, a reference to Catalan architect Antoni Gaudí and the Catalan word for “enjoy,” began as a pop-up in the space that was once the home of Mountain Bird, another Tastings restaurant with a focus on poultry. When Mountain Bird recognized the need to expand (2162 Second Avenue), it allowed Chef Cedric to pursue his dream for the permanent establishment of GAUDIr.
Spending time chatting and sampling some of the amazing food with the Manhattan Sideways team - and Chef Cedric, Arianna, the floor manager/bartender, and Mona, who runs the Tastings catering initiatives at both of the restaurants - we learned that GAUDIr transitioned from pop-up to full time restaurant after only a short time. Their goal for the restaurant was not only to share good food and drink, but the company has purposely sought out to create a family-like community between workers that extends to include their clientele.
The wooden, home-like decor, designed by Tastings founder Alexandra Morris, reflects spaces in Spain, and to us, a snug cabin in the woods. We were served a variety of tapas dishes, many of which were modern twists on authentic Spanish dishes. Chef Cedric has made the decision to "stay true to authentic Spanish flavors without adapting them to the American taste." He went on to say that he aligns his tapas with the classic Spanish palette, in an effort to distinguish them from other New York tapas menus.
We were served the classic GAUDIr salad, made with endive lettuce and Manchego cheese, in addition to grilled octopus, cod, and escalivada - an eggplant salad. Intricately crafted and beautifully plated, these dishes were just a sliver of what GAUDIr has to offer: they also serve paellas and a full Sunday brunch menu with hefty portions. Gin takes center stage at GAUDir, including a classic gin and tonic, but served with rosemary and coriander. Chef Cedric proudly told us that the Sangria comes from a secret recipe originated in his own family. He is literally bringing his childhood nostalgia to life with this menu, as he has traveled to Spain annually to vacation since he was a child - growing up in France - and these days continues to search for new decor, recipe ideas and quality gins for GAUDIr.