What to Eat at Jeffrey Chodorow’s Bar Basque, Opening Next Week

Clear Gazpacho Jelly
Clear Gazpacho JellyPhoto: Brea Souders/New York Magazine

Yuhi Fujinaga is a Hawaiian-born chef who understudied Ed Brown at Sea Grill and 81. Terry Zarikian — Venezuelan-reared, Greek by ancestry — is restaurateur Jeffrey Chodorow’s onetime publicist and current director of product development. Their seemingly unlikely collaboration, Bar Basque, celebrates the food of the Basque region with dishes like clear gazpacho jelly with lobster, salted cod-skin chips, mackerel in escabeche with Txakoli vinaigrette, and all manner of grilled items, from razor clams to porterhouse for two. The place opens October 14 on the second floor of the Eventi hotel, directly above Chodorow’s futuristic new FoodParc, and has the same sleek space-age aesthetic, plus an 80-seat glass-enclosed deck.

Grilled Sea Bass and Mackerel in Escabèche
Grilled Sea Bass and Mackerel in EscabèchePhoto: Brea Souders/New York Magazine

Bar Basque dinner menu [pdf]

Bar Basque, 839 Sixth Ave., nr. 29th St., 2nd fl.; 646-600-7150