Long before Schiller’s and WD-50 there were a sprinkling of restaurants in the LES and a tiny restaurant on Clinton St. named Suba. I met Seamus Mullen back in the day when he was the chef/owner of Suba, an experimental all raw restaurant serving uniquely manipulated raw fish and shellfish. Then Seamus disappeared and went to Spain where he worked under some of the most noted chefs in the world doing what everyone is now doing. And in 2006 came Boqueria, the brain child of his travels, an upscale tapas bar in the Flatiron, and a Bruni-anointed 2-star restaurant.

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