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
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam