Boqueria's chef Marc Vidal takes sundaes very literally. As in, they're best enjoyed on a Sunday — at brunch, no less, which is why when you walk into one of the Spanish restaurant's five outposts on a weekend morning, you'll see mountains of ice cream on nearly every table. They're not the sundaes you're used to, though. Chefs don't just top scoops with fudge and call it a day. They build a wall of churros around the edge of the bowl, then add sprinkles, toasted walnuts, and whipped cream, and finish the whole thing off with some pyrotechnics: flaming sparklers (the kind your mom let you wave around once a year on the Fourth of July).
The show-stopping dessert was part of Vidal's brainstorm to add to the restaurant's already full dessert menu. He grew up in Barcelona, where churros are as plentiful as pretzels in New York, and wanted Boqueria to feel like a Churroria, or a shop that specializes in churros. "Churros are our main dessert and the one that we sell the most," Vidal explains. They're made in-house, from scratch every day, and the ones for the sundae or specially shaped in loops. In addition to the churro sundae, the fried dough is served as traditional sticks, s'mores, and stuffed with Nutella or dulce de leche.
Vidal's constantly thinking of ways to change up the churro offerings, though you don't have to worry about the sundae disappearing. It's been on the menu for half a year, but the restaurant already sells close to 60 during a busy brunch service. So there you have it: The perfect excuse to eat dessert for breakfast … everyone's doing it.
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