Cadaques

(718) 218-7776

188 Grand St, Brooklyn, NY | Directions   11211

40.714059 -73.960844

Open Hours

Monday 5:00 PM - 11:00 PM

Tuesday 5:00 PM - 11:00 PM

Wednesday 5:00 PM - 11:00 PM

Thursday 5:00 PM - 11:00 PM

Friday 5:00 PM - 11:00 PM

Saturday 5:00 PM - 11:00 PM

Sunday 5:00 PM - 11:00 PM

 
Restaurants, Dine At The Bar, Bar Scene  more

More Tags: Group Dining

Cuisine: Spanish, Tapas / Small Plates

Payment Methods: Cash

Price: $$

Neighborhoods: Williamsburg

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Owner verified business
 
 
 
Cadaques
Cadaques
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Cadaques

Reviews for Cadaques

Recommends
5.0
over a year ago

Really good Barcelona style tappas for those who miss Home!! – The tappas were great, and this is as close as you can get without being on La Rambla, Barcelona itself. Beautiful decore and a great staff!! I will be going there again for the Paella!!!!

Recommends
over a year ago

Citysearch Editorial Review – Out of nowhere, one of the most beautiful restaurants in Williamsburg. Quietly under construction for more than a year, this Catalonian tapas spot seems to have been born fully mature, with weathered wood plank walls, double-height rusted iron ceilings and industrial light fixtures putting it on par with Dressler and Zenkichi in Williamsburg's grown-and-sexy division. Despite its stunner status, Cadaques is a casual tapas spot in true Spanish style, eschewing the usual stateside small-plates scheme ($9 for a glass of wine, $12 for a saucer-sized snack--gracias, idiota!) for a menu that gives you a couple of tasty plates and a glass of wine to go with each for about $30, with tip. The early favorite is pulpo en su tinta (octopus served with squid ink, fig and tomato confit--after a 12-hour slow-cook, the octopus feels like a tender scallop) though specials like the foie gras a la plancha with peaches, figs and port wine-cinnamon reduction are hard to resist. Oh, and if you have any interest in fat, hairy Hungarian pigs, Cadaques is one of the only restaurants in New York that has cured hocks of mangalica, the almost mythical, sheepish hog prized for its fat-marbled flesh.

 

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