Eater: NYC’s 2017 James Beard Awards Finalists, Mapped

March 24, 2017

Eater - James Beard

“Outstanding Restaurateur nominee Ken Oringer has built himself a mini empire between NYC and Boston, bringing Toro down the coast and settling it at the foot of 10th Avenue. The high-ceilinged, industrial space serves up excellent tapas to a glitzy crowd, fitting right into the Meatpacking District.”

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EATER: A Wine Wave Washes Over the Meatpacking District

March 7, 2016



“Toro, the Spanish restaurant that lies just across the border from the Meatpacking District, is a good example of the evolution of the area as a whole. When it opened, Toro offered a brief range of wines and a menu designed to sell cocktails, but a recent look at the program indicates much more back vintage wine depth, and significantly more options for wine across the board. This is now a wine list that will meet you wherever you want to go, from esteemed appellations to obscure corners, and from serious, old vintages through to easy quaffers.”

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EATER: Where to Eat in Chelsea

February 24, 2016

where to eat in chelsea2

Toro — When Boston restaurateurs Ken Oringer and Jamie Bissonnette established a branch of their hit tapas bar in such obscure real estate, the far southwest corner of Chelsea, they had no way of realizing that the location would be right across the West Side Highway from Anthony Bourdain’s future food court. The tapas are rich and colorful (a couple of favorites: tripe, beans, and blood sausage; patatas bravas), the wine list far-ranging, and the room comfortable in an industrial chic sort of way.85 10th Ave, (212) 691-2360 [E]”

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EATER: 16 Great NYC Restaurants for Your Wedding Day

June 3, 2015

EATER Weddings

“Tapas experts Ken Oringer and Jamie Bissonnette stick with what they do best when they host weddings in front of an ivy-covered wall at their Chelsea restaurant Toro. Pinchos and tapas like deviled eggs with conserved anchovy and guindilla peppers and dates stuffed with marcona almonds and blue cheese, wrapped in jamon serrano, can be passed or plated for sit-down affairs for up to 120 people. The duo also prepares paellas for weddings, including one that’s made with black truffles and lobster. Pricing starts at $85 to $145 per person.”

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EATER: Tickets to the 2015 Food & Wine Classic in Aspen Are Now on Sale

February 10, 2015

“The press release adds that the three day event features plenty of cooking demos, wine seminars, panel discussions, tasting events, and lots of parties. There will also be “celebrity chef” 5K charity run again this year and a paella party hosted by chefs Ken Oringer and Jamie Bissonette of Toro (Boston, NYC)…”


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How to Not Screw Up Bone Marrow With Ken Oringer

January 7, 2015

Bone marrow. It’s less complicated to prepare than you think. Chef Ken Oringer of Toro in New York and Boston breaks down the steps to roasting bone marrow at home. And he also shares one surprising cooking hack.

To kick it up a few notches, before the marrow, top toast with Oringer’s oxtail marmalade below.

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EATER NY: Oringer and Bissonnette’s Toro Opens in Chelsea Tonight

September 23, 2013


After months of delays, chef/restaurateurs Ken Oringer and Jamie Bissonnette will finally open the New York location of their Boston blockbuster Toro tonight. Just like the original, Toro NYC serves a mix of traditional and modern Spanish tapas made with market vegetables and luxury ingredients. The menu includes 62 dishes, total, broken down into six categories: pinchos, cold tapas, hot tapas, charcuterie, “tapas a la plancha,” and “paellas y platos.” The drinks list has several types of gin and tonics, sangrias, and sherry-based cocktails from bar man Matthew Durgin