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Time Out: The best group dining and meal deals in NYC

February 27, 2017

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Toro

Chef-owners Ken Oringer and Jamie Bissonnette have repackaged their beloved Massachusetts alcove as a Meatpacking District colossus, with soaring raftered ceilings and giant windows overlooking the whir of Eleventh Avenue. A mounted bull’s head and dangling jamones are token hat tips to old-world ruggedness, but with its pounding music and bombshell clientele, the industrial room is more representative of the nightclubs nearby. The mercurial menu sprawls as much as the space, offering 60 traditional and border-crossing tapas.”

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Vacation Idea: 20 Best Romantic Restaurants in Chelsea, NYC

January 3, 2017

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“Located in the industrial chic space of a former Nabisco factory in Chelsea, Toro is a vast 120-seat tapas restaurant bringing the spirit of Barcelona’s lively traditional tapas bars to New York with an eclectic menu and a superb wine selection. The dining room is spectacular with 18-foot windows and high ceilings, though it still manages to feel inviting and comfortable. Chefs Oringer and Bissonnette focus on a mix of traditional and modern tapas, using fresh local ingredients to make authentic regional Spanish dishes. The tapas are flavorful and imaginative – try tripe with beans, blood sausage, and patatas bravas. There is a wine for every budget. The bottles are mostly from Spain with some exceptional vintages.”

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Hamptons.com: Impress Friendsgiving Guests With Chef Ken Oringer’s Oyster Escabeche

November 16, 2016
October 27, 2016 -- Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (www.caitlincunningham.com).

October 27, 2016 — Food prepared by Chef Ken Oringer at his restaurant Toro, paired with beers from Samuel Adams Brewery. Photographed for M Booth by Caitlin Cunningham (www.caitlincunningham.com).

 

“While you may feel obligated to stick with traditional Thanksgiving fare on Turkey Day, Friendsgiving is your opportunity to elevate your menu. Chef Ken Oringer’s (of Uni, Toro, and Coppa restaurants) Oyster Escabeche with Winter Lager is an impressive addition to any Friendsgiving meal.”

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VOUGE: Where to Eat at the U.S. Open

September 1, 2016

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Toro
Jamie Bissonnette and Ken Oringer, the forces behind Toro in New York, Boston, and Bangkok, are popping up at the Open, serving their signature Spanish cuisine. Expect a variety of tapas, from jamón and dates filled with Marcona almonds to octopus with tomatoes and charred onions. (Just west of the Octagon outside Arthur Ashe Stadium)”

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EATER: A Wine Wave Washes Over the Meatpacking District

March 7, 2016

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“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

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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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Grub Street: The Best NYC Restaurants for Groups

February 9, 2016

Grub Street

Toro (Chelsea)
Group Options: A family-style tapas menu for the chef’s table. The chef’s table starts at $85 per guest, plus tax and tip. Beverage packages are available as well. A large private space is available and required for groups over 16.
While some of the city’s finer tapas restaurants are the size of sardine cans, Ken Oringer and Jamie Bissonnette’s restaurant is gargantuan. The huge space makes it easier for groups to get in, and there’s a private space for those interested, but parties of 8 to 16 can reserve the chef’s table, which enjoys a secluded perch near the kitchen, where guests can order any paellas and the dry-aged rib-eye in addition to the set menu. Batch cocktails are also available.”

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New York Times: Chicken-Skin Canapés

February 6, 2016

NYT

“The irresistibility quotient of crisp chicken skin “crackers” is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches – he calls them bocadillas – filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.”

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