“Anchovies were the thing we joked about as kids," says Seamus Mullen (chef at the restaurant Tertulia) in a recent article in The New York Times. "In Spain, it was completely the opposite. In Spain they were revered as this delicacy.”
“We’ve turned so many people on to anchovies,” Mr. Mullen goes on to say. “Ninety-nine percent of these people will say, ‘Oh, my God, I never knew anchovies could be so good.’ ”
Other New York chefs, such as Renae and Neill Holland at Smorgasburg, are also embracing Spanish-style anchovy preparations, such as fresh fried anchovies or boquerones.
See my post "All About Anchovies" for more information on different Spanish anchovy preparations. Another post, "All About Anchovies II" , focuses on Spanish anchovy fillets packed in olive oil--and just how different they are from the anchovies sold in most U.S. supermarkets.