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38 East 19th Street, 10003, New York

(((() Spanskt
Huvudrätt: $22
Matkostnad: $43
Monday to Friday: 12pm - 5pm. Saturday and Sunday brunch: 11am - 5pm. Monday to Wednesday: 5:30pm - 11pm. Thurs to Sat: 5:30pm - 12:00am. Sunday: 5:30pm - 10:30pm

Renowned for its tasty tapas, flamboyant décor and sangria, Pipa – NYC is a buzzing Spanish-inspired restaurant that exudes a Latin flair in the heart of New York City.

A juxtaposition of exposed bricks, seashells and chandeliers creates a dining environment that is reminiscent of a medieval castle basement amidst the beautiful waters of the Mediterranean. With antique gaudy mirrors and rustic tables throughout, Pipa – New York has a unique appeal and a trendy vibe.

Applying an innovative take on traditional Spanish tapas, the Pipa menu boasts a range of lip-smacking dishes. Diners are encouraged to order a number of dishes from the tapas menu to share, which offers piggy back dates (almond-stuffed dates, bacon and cabrales cheese sauce), baby chorizo in white wine and sautéed Ecuadorian shrimp. The lobster paella with saffron rice, shrimps and chorizo is a signature dish whilst the dessert menu presents indulgent dishes such as the dark chocolate brownie in a hazelnut sauce.


38 East 19th Street, 10003, New York

Kontakta +1 2126772233

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Kundbetyg för Pipa

4.5 (((() (baserat på 2 recensioner)
100% matgäster rekommenderar denna restaurang
  • Mat (((()
  • Värde (((()
  • Atmosfär ((((*
  • Plats ((((*
  • Service (((()
  • Drycker *****

Rekommenderas för

  • barnvänlig (2)
  • stora sällskap (2)
  • underhållning (2)
  • affärssammanhang (1)
  • exklusivt (1)
  • romantiskt (1)
  • ((((( av från milwaukee

    I am from Barcelona and have had tapas from many restaurants, Pipas is as good as any of the best in Spain!!!!!!We are flying on Sep 6 and three hours later we will be at Pipas!!!!!!Salud, dinero y amor!!!

  • ((((* av från New York

    Euro-portions of very well prepared tapas and desserts. Drinks pricey. Very loud. 50 bucks a head. If that's OK, it's fine.

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