"at Tertulia, he finally has a restaurant to call his own, and the result is a rich, deceptively sophisticated menu which does for tapas-style Spanish cuisine what Batali did for Italian pastas and April Bloomfield did for English pub food. His cooking here is authentic in its essential Spanishness, but it’s also brawny, seasonal, and deeply flavored"

"But these occasional discomforts aside, Tertulia is still great fun: a casual Spanish gastropub that sees its roots in the cider bars of northern Spain, and its success in a cuisine that is equal parts pork and seafood, salt and olive oil, garlic and smoked paprika."

"It’s the sort of easy taberna you might stumble upon during a road trip through northern Spain, somewhere between San Sebastián and Gijón, perhaps, thinking not much initially of its rustic food and interiors, only realizing later the impression they’ve left."

"Instead, Tertulia jibes with New York’s haute-casual zeitgeist, a reasonable tradeoff given the designer food at discount prices."

"The menu offers a combination of traditional and invented tapas, but you can't go wrong ordering nearly anything of small size that comes from that oven."

"The menu consists of small dishes ranging from bites to bowlfuls, and the starters—meats, cheeses, toasts—sound dangerously simple enough to skip, but they should not be overlooked."