Inspired by the region of Asturias in Northern Spain, Seamus Mullen opened his take on a sidreria (or “local cider house” to you and I) in 2011 in New York’s West Village. Tertulia is not just Mullen’s debut restaurant, it’s a new twist on the whole gastro-pub concept.
Sidrerias traditionally specialise in serving great vats of home-brewed cider and visceral, rustic food. While cider is available, it’s actually the wine list that takes centre stage, thanks to the sheer scope of Spanish bottles on offer. The food on the other hand seems to have leapt right from the hills of Northern Spain. There are tapas, raciones, and family plates aplenty. Padron peppers charred and sprinkled with salt. Toasted bread rubbed generously with tomato and lavished with olive oil. Ruby pink slices of 18-month cured Jamón Serrano. And that’s just a few of the dishes on offer.
In keeping with the rustic concept, Tertulia’s décor is warm and inviting, with wood panelling and exposed brick walls, hanging jamon, sharing tables and a long bar lined with wine bottles (plus the odd keg of cider). Keep an eye out for the azure-tiled plancha (grill) and sneak a peek at the action going on in the open kitchen. It’s easy to get whipped up by the bustle and energy here (and that’s before you’ve even ordered your second drink). Tertulia gets busy in the evening with locals popping in for after-work drinks and a quick bite so book a table to be safe.