Bóveda by Chef Carol Reyes

Bóveda and the Culinary Resurgence of the Financial District

 The Restaurant Bóveda I Chef Carol Reyes is the new culinary space that seeks to revive the golden era of the Financial District of Hato Rey as a gastronomic mecca in the metropolitan area. Its concept injects dynamism and modernity into an iconic space in the restaurant industry.

Located in the Popular Center building, Bóveda I Chef Carol Reyes officially opened its doors with a menu for lunch and dinner. Its inauguration represents a new gastronomic meeting point  in the heart of the Golden Mile in Hato Rey. Framed in a dramatic wooden architectural structure made with 1,500 pieces of birch, it is an intimate but casual space where diners can enjoy a culinary experience of haute cuisine.

"Bóveda was conceived as an haute cuisine proposal with Spanish influence tempered to the most contemporary trends," explains Executive Chef Carol Reyes, creative culinary talent behind Bóveda. Inspired by the walks in the kitchen of her maternal grandmother, who captivated her with the smells of her sofrito and the passion with which she cooked while caring for her as a child, Chef Reyes is a graduate of the prestigious Culinary Institute of America in New York. Her professional career has led her to be part of great kitchens on the island, representative of the best of local cuisine, including Bodegas Compostela and the restaurant 1919 at the Condado Vanderbilt Hotel as Chef de Cuisine. Now, Chef Reyes stomps with her most personal proposal in front of the kitchen of Bóveda where she aspires to seduce lovers of Spanish cuisine with her own touch on the traditional components that characterize this gastronomy. "This challenge is a real privilege," concluded the Puerto Rican chef.

Starting from a traditional culinary style, where she highlights and perfectly works the simple bases of gastronomy, faithful to her training and career, the Chef presents a menu where the emblematic flavors of the Iberian Peninsula are protagonists but presented in a more modern way. 

"The experience at Bóveda I Chef Carol Reyes is diverse and enjoyable, with two distinctive areas, La Barra and the main hall, as well as a private room for private activities for up to 20 people," explained Carlos Suárez, general manager of the restaurant, who has over 25 years of experience in the field of beverages and food. 

The experience at La Barra, with capacity for 35 people, has a varied mixology proposal, with classics such as Manhattan, Old Fashioned and Paper Plane, as well as signature cocktails, among which it is worth highlighting the Come on, Maja! based on gin, lavender, pink grapefruit, and prosecco; and Mamaví, with aged rum, lime and Puerto Rican maví, among other combinations. La Barra also offers a menu of light dishes for lunch, such as escalivada sandwich, with fresh roasted vegetables, green sauce, manchego cheese and anchovy aioli, and the catch of the day, served with cooked beans, sausage, oven-dried tomatoes, and chopped parsley.  

Meanwhile, the main hall accommodates 42 diners for lunch and dinner. Among the first courses on the menu are lobster salad with pickles, celery, marinated clams and spicy tomato gazpacho; grilled octopus with sobrasada aioli, pickled chilli and roasted potatoes; and  gnocchi with duck confit, roasted mushrooms, truffle emulsion and duck crackling.  Main courses include cod crop with cumin, chickpeas, and fried tomato; duo of loin and lamb ribs in red pepper glaze, with roasted eggplant and roasted shallots; and the rice or fideuá of the day with pepper sauce and aioli with milk.

The dessert menu includes the representative Citrus with crispy meringue, honey ice cream, spiced streusel, and grapefruit cream, as well as favorites such as crema catalana.  

To share at any time of the day there will be no shortage of classics such as shishito peppers with roasted grapes, paprika and white garlic; croquettes with tomato jam; and charcuterie and bread with tomato.

For group reservations and/or private dining, we have a private room available for up to 16 guests.

Bóveda I Chef Carol Reyes is open Tuesday through Friday from 11:30am for lunch, while dinner hours will be Wednesday through Saturday from 5:00pm to 10:00pm.  For information about Bóveda's offerings, find it on social networks at @boveda.restaurante. For reservations, call (787) 340-7721, 787.406.0189 or visit our restaurant page at OpenTable. Self-parking is available in the Popular Center Building

Bóveda I Chef Carol Reyes is a project of BluHost, a hotel and restaurant management company. BluHost currently manages four Hyatt hotels for PRISA Group. In the restaurant division, they collaborated with PRISA Group in the development of the culinary concepts they now manage in the T Mobile District: Barullo Taberna Española, Arena Medalla, La Barrita del Lado, La Central by Mario Pagán and Pudge's Pizza.