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

February 5, 2016

GOTHAM

“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

EATER 38

“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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Guest of a Guest: 16 PRIVATE DINING SPOTS TO BOOK FOR YOUR NEXT HOLIDAY PARTY

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

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Harpers Bazaar: WATCH OUT, ZAGAT AND MICHELIN: THERE’S A NEW, COOLER RESTAURANT GUIDE IN TOWN

November 4, 2015

Harpers Bazaar

“In the cutthroat world of New York City dining, being—and remaining—cool is king.

Renzell, a new app that launched this month, will compile the ratings of its anonymous reviewers who dine over the course of the next year at the 54 restaurants its founding team has selected. After each meal, the reviewers fill out a 75-question survey that examines eight criteria ranging from cocktails to design to vibe.”

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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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ZAGAT : Creative Cauliflower Dishes in NYC

March 4, 2015

Cauliflower and kohlrabi at Toro

“Tapas specialists Ken Oringer and Jamie Bissonnette toss cauliflower and kohlrabi with pine nuts, golden raisins, anchovies and pimenton de la vera for this Spanish-inflected plate.”

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ZAGAT: 8 Must-Try Grilled Cheese Sandwiches in NYC

March 3, 2015

“Ken Oringer and Jamie Bissonnette’s Chelsea tapas hot spot serves up a Barcelona-inspired take on the American staple. The pressed bocadillo sandwich features Idiazabal cheese, Bien Cuit bread, house-cured porchetta, mustard greens, mustard and housemade pickled relish”

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TRAVEL & LEISURE: Checking in on the Very Best Chef’s Tables in America

February 26, 2015

Checking in on the Very Best Chef’s Tables in America

chefs

“At the chef’s table of Spanish favorite Toro, James Beard Award-winning chefs Ken Oringer and Jamie Bissonette serve up family-style platters hot from the neighboring plancha—which you have a supreme view of thanks to the raised siting of the 25-seat communal table. The menu, priced at $85, $100, and $125 a person with a minimum of eight people, includes jamon iberico (sliced tableside, of course) and sandwiches of sea urchin, miso butter, and pickled mustard seeds. Expect 11 courses, plus, with the pricier menu options, a mammoth platter of paella and/or dry-aged rib eye”

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