Featured Articles

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

September 1, 2016


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



“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


“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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Gotham Magazine: How to do Valentine’s Day in the West Village

February 5, 2016


“Upscale tapas restaurant Toro NYC puts a European twist on the holiday with a seafood-filled menu. From oysters covered in pink-hued strawberry verjus to scallop crudo with cherry blossoms, the vibrant restaurant will reinvigorate Spanish classics with a romantic twist for an unforgettable feast.”

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EATER: The 38 Essential New York Restaurants, Winter 2016

January 5, 2016


“The menu at Toro is a heady mix of traditional tapas and original creations from chefs Jamie Bissonnette and Ken Oringer. Standouts on the 60 + item menu include the carabineros, the pig ear terrine, and the octopus with potatoes. Toro also serves several types of paella, available in full or half orders, and the restaurant offers an extensive selection of sherries and Spanish sparkling wines.”

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November 23, 2015

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At Toro, James Beard Award winning chefs Ken Oringer and Jamie Bissonnette offer an eclectic menu focusing on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients.

The restaurant is located in the iconic former Nabisco Factory in New York City (which also houses Del Posto and Colicchio & Son), and offers a variety of private and semi-private dining experiences, including their Chef’s Table, Back Bar and Willow Room. At the Chef’s Table, guests can order family style tapas, where Blow Fish Tails are cooked with Moroccan spices right in front of them on the Plancha; and rare Jamon is sliced table side; complete with a passed Porrón filled with sparkling Cava or Sangria Royale.

Toro, 85 10th Avenue