Christopher DeLuna and his team at the Beard House
Tuna Tacos with Pepitas, Avocado, Jalapeños, and Pickled Shallots
Hand-Carved Jamón Ibérico de Bellota with Pa Amb Tomàquet
Croquetas with Serrano Ham, Tetilla Cheese, Aïoli, and Membrillo
Mission Fig Montaditos with Goat Cheese, Mint, and Orange Honey
Braised Oxtail with Lemon Aïoli on Pimentón Potato Chips
Spanish Octopus a la Victor Broceaux with Pimentón de la Vera, Potatoes, and Chorizo Vinagreta
Roasted Lamb with Salsa de Pasitas Riojas, Valencia Oranges, and Olives
Jumbo Scallops with Sopa de Alubias de Tolosas, Fava Beans, and Basque Peppers
Cochinillo > Suckling Pig with Marcona Almonds, Bacon–Onion Marmalade, and Figs
Buñuelos with Salty Caramel, Maracuyá Peppercorns, and Orange Chocolate
Dinner

Rioja Celebration

Christopher DeLuna

La Fonda del Sol, NYC

The three-martini lunch may be a bygone ritual, but you can still get a generous dose of ’60s-era glamour at La Fonda del Sol. Experience this Midtown landmark, which has been reimagined as a modern tapas restaurant, when it visits the Beard House for a celebration of Rioja.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Hand-Carved Jamón Ibérico de Bellota with Pa Amb Tomàquet
    • Tuna Tacos with Pepitas, Avocado, Jalapeños, and Pickled Shallots
    • Croquetas with Serrano Ham, Tetilla Cheese, Aïoli, and Membrillo
    • Mission Fig Montaditos with Goat Cheese, Mint, and Orange Honey
    • Braised Oxtail with Lemon Aïoli on Pimentón Potato Chips
    • Codorníu Anna de Codorníu Brut Cava NV
  • Dinner

    • Spanish Octopus a la Victor Broceaux with Pimentón de la Vera, Potatoes, and Chorizo Vinagreta
    • Palacios Remondo Plácet Rioja 2008
    • Roasted Lamb with Salsa de Pasitas Riojas, Valencia Oranges, and Olives
    • La Rioja Alta Viña Ardanza Reserva Especial Rioja 2004
    • Jumbo Scallops with Sopa de Alubias de Tolosas, Fava Beans, and Basque Peppers
    • Viña Pomal Reserva Rioja 2006
    • Cochinillo
    • Suckling Pig with Marcona Almonds, Bacon–Onion Marmalade, and Figs
    • Bodegas Muga Prado Enea Gran Reserva Rioja 2000
    • Buñuelos with Salty Caramel, Maracuyá Peppercorns, and Orange Chocolate
    • Bodegas Toro Albalá Don PX Gran Reserva Pedro Ximénez 1985

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 04.11.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam