Chef/Owner Seamus Mullen’s award-winning Spanish restaurant in the West Vilaage , which brings together the spirit of the tertulia with a menu that celebrates Spain’s exquisite products and flavors. After exploring the region of Asturias in northern Spain, Chef Mullen discovered the singular charm of the sidreria, or the local cider house. There is a distinct energy created by the waiters pouring cider from high above their heads, the buzz of guests around the bar, and the simple, delicious food coming out of the kitchen.

With Tertulia, Chef Mullen’s first solo project, he offers a menu that honors Spain through his distinct approach. From a variety of tostas to sartenes(small, grilled sharing dishes), to tapas and larger platos familiares, it’s the ingredients which are the real stars. This is, at its essence, what they refer to in Spain as cocina de producto.

Seamus Mullen is an accomplished New York chef known for his approachable, modern Spanish cuisine that has garnered him critical acclaim and a strong following. He lived in Spain for several years and worked in some of the country’s top kitchens before returning to New York in 2005. In 2006 he opened Boqueria as the Executive Chef and Partner and received two stars in the New York Times. In 2009, Chef Mullen introduced his cooking style to a national audience and was a finalist on the award-winning Food Network series, “The Next Iron Chef.” In 2010, Mullen left Boqueria to begin work on Tertulia, his first solo venture. In 2011 Tertulia was awarded a glowing two star review in the New York Times and three stars by New York Magazine.