Rather than have Westchester customers travel to Danbury’s Ibiza Tapas for his Spanish food, Ignacio Blanco decided to bring Spanish cuisine to Westchester. With the late-2018 opening of Ibiza Kitchen in Chappaqua, diners now have a choice of two distinct restaurants. At Ibiza Kitchen, customers can enjoy, as Blanco terms it, “more sophisticated” fare, while Danbury is still the place for a night filled with tapas.
Blanco has history with refined dishes. He owned Meson Galicia in Norwalk for 20 years, and opened Ibiza Tapas in Danbury in 2013. “The majority of our clients in Danbury are from Westchester and we heard a lot of requests to open a restaurant here,” says Laura Arias, media manager for Ibiza Kitchen and GM at Ibiza Tapas.
The emphasis on sophistication applies to the look of Ibiza Kitchen, as well, which has a Downtown NYC vibe. (Blanco previously owned now-closed Meigas in SoHo.) There’s an ample bar area, with a tiled floor, modern lighting, and some seating. The main dining area has painted concrete walls, contemporary artwork, and a glass-encased display with an impressive selection of wines. “Customers aren’t as knowledgeable about Spanish wines, but they want to learn,” says Blanco. Of course, the most popular drink is sangria, available in red, white, and cava varieties. There are also inventive cocktails such as the El Guapo with pepper-infused tequila and Ibiza sea salt, and the Smoked Old Fashioned, which is delicious to drink and fun to watch the bartender prepare.
The menu is small, but highlights the best ingredients of Spanish cuisine, such as olive oil, Serrano ham, and cheese imported from Spain. “I wanted to go back to my roots and serve traditional Spanish food, but I’m giving it a modern approach,” says Blanco, adding that seafood is the best seller in Chappaqua. That includes appetizers such as Galician octopus and tuna crudo with a bright, lemony flavor and briny Kalamata olives. Seafood entrées include a grilled sea bream and a salt-baked sea bass. For non-seafood eaters, there are delectable, fall-off-the-bone baby back ribs with a mustard-potato purée and an organic chicken breast with saffron, red curry, and a great cauliflower salad.
Classic Spanish desserts, such as crema Catalana, a traditional vanilla custard crème, share the menu with croquetas de chocolate, almond-and-chocolate croquettes, coconut foam, and lemon gelatin, served on four individual spoons. (The trick is to put the whole spoonful in your mouth, letting all the delicious flavors combine.)
If you don’t want to head to Danbury for tapas, no worries. Ibiza Kitchen is serving them at happy hour and during Saturday and Sunday brunch, where paella will also be available.
76 King St
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