Some of the stuff was brilliant (crispy chicken skins with liver-infused yogurt dipping sauce, corn soup with bits of pork liver in crispy Ibericoham).
Across the bridge, at his new Spanish canteen Tertulia, in Greenwich Village, Seamus Mullen marries the creaminess of risotto to the earthy richness of snails and wild mushrooms, then adds the smoky saltiness of Idiazabal cheese and Ibericoham.