Our Story
Pata Negra was born from a simple idea: the Spanish food we grew up with deserves a seat at the table with the best restaurants in New York, without losing its soul.
That idea begins in Triana, the old quarter of Sevilla across the river, where flamenco spills out of courtyards, ceramics are fired by hand, and the kitchen is where every family story begins. It is where Chef Enric was raised , and where his palate was formed.
He refined it in San Sebastián, at the Basque Culinary Center, in a city with more celebrated restaurants per person than almost anywhere on earth, where tradition and the avant-garde have learned to share the same table.
A sommelier as well as a chef, Enric composes every pairing himself, from the salt-kissed manzanillas of Sanlúcar to the quiet power of Spain’s great reds. For him, the wine is never an afterthought: it is half of the conversation.
Enric carried Pata Negra the way Andalusians carry everything that matters: close to the chest, with stubborn faith and a song never far away. Year after year the idea took shape though work, not words. Recipes were reworked again and again, wines were opened, debated and paired, and every dinner sharpened the vision a little more.
One night, like so many others, Enric was at a Spanish restaurant in New York, searching for inspiration, exploring flavors, taking notes, learning. That night he met Verónica. What began as a conversation about food and Spain became many more, long evenings spent sharing ideas about the restaurant Pata Negra could become. Somewhere along the way, the dream stopped belonging to one person and became a shared ambition. Verónica made it her own as a partner and co-founder, bringing what every great house needs: heart, conviction and total devotion.
Independent and family-owned, together they are taking Pata Negra from private tables to its own home in Manhattan. Authentic Spanish product, bold technique. Cocina anadaluza at heart. No clichés. No shortcuts
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Cooked with soul
Bold, authentic Spanish food with deep Andalusian roots, cooked with contemporary technique. We respect tradition enough to question it, but never enough to forget where it comes from: the kitchens of Andalusia, where food is cooked slowly, shared generously and always tells a story. In flamenco there is a word for the emotion that appears when an artist sings, plays or dances with absolute truth: duende. No one can promise duende. But sit at our table, and you might just feel it.
Respect for the product
Everything starts with the product. We work with Spanish ingredients and wines from producers we know and trust, from small family estates to some of Spain’s most respected houses, all chosen one by one and treated with the respect they deserve. Here in New York, we pair them with the best of each season, so the table is always changing and there is always a reason to come back.
Coming to Manhattan
Until our doors open, we are bringing Pata Negra to a few lucky tables at a time: intimate tasting dinners, private events and exclusive pop-ups. But the next chapter is already being written. Pata Negra is coming to Manhattan, and it is closer than you think. If you are reading this, you are part of the story from the very beginning. Come along for the journey.
Experiences
Tasting Dinners. A seasonal menu served to a small group of guests around one table, with wine pairings chosen by the chef. Each dinner is a preview of where Pata Negra is going.
Private Dinners. Celebrating something special? We bring the full Pata Negra experience to your home or venue, with a menu designed around you and your guests.
Seats are limited and every dinner is announced first to our community. Follow us on Instagram @patanegranyc or contact us to reserve your place at the next table.
