I don't pay call on Donostia in the East Village all that often, but I'm always delighted when I do amble into this very Spanish tapas bar on Avenue B. Sit down and the menu is defiantly Basque and all tapas. No paella here to coddle the masses. How about Esparragos Blancos instead, stalks of white asparagus with a healthy dollop of Romesco sauce and a sprinkling of chive? Or Alcachofa pate, an addictive spreadable artichoke puree, pale green and rich, ready to slather on slices of crusty bread that have been brushed with fruity olive oil?
Order up an itty bitty savory cone La Viña-style, topped with a Spanish soft cheese and briny anchovies, and you're ready to wet your whistle. Basque or Asturian cider should fit the bill. Or maybe a glass of sparking Cava is called for, as you tuck into slivers of dark ruby red Jamón ibérico? And while a sweet - or postre - might not be a necessity at this point, a glass of Pedro Ximénez sherry most certainly is called for.
And, now I'm wondering why I am not found at the bar at Donostia much more frequently...
