Our story
Aragón by way of Ohio City
the restaurant began as a sunday habit: one pan, one fire, whoever turned up. twenty years of those sundays turned into a room on west 25th with a wood grate at its centre and eighty-four seats around it.
our cooking is aragonese before it is anything else — assertive, unfussy, built on pimentón, garlic, good oil and patience. the bar pours sherry by the glass, vermut on tap and a rioja list that stays under $80 a bottle on purpose.
we are open for dinner six nights a week, with the bar serving tapas until close and a sunday paella table that seats twelve strangers together.
84
seats, including twelve at the fire-side counter
4
rices cooked in their own pan over wood every night
6
nights a week, with the bar serving tapas until close
See the room
photographs of the dining room, the fire and the bar, plus a sixty-second film of a full service, live in the gallery.
Come and eat with us
dinner six nights a week, and a sunday paella table that seats twelve strangers together.