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Displaying all articles tagged:

Basque

  1. The Other Critics
    Breaking Basque: Jonathan Gold Raves About Ración’s PintxosThe critic praises a new forward-leaning menu of San Sebastian-style cuisine in Pasadena.
    By Hadley Tomicki
  2. What to Eat
    What to Eat at Francesca, With PhotosSee pics of the seafood-leaning Basque fare.
    By Jenny Miller
  3. Mediavore
    Shark Fin Purveyors Are Fuming; Meet Swedish Chef Magnus NilssonThe sandwich chain wants you to have it your way, without sullying your fingers with cash.
  4. The Happiest Hours on Earth
    Garces Introduces Tinto TuesdaysThe new weekly happy hour offers specially priced drinks and Basque bar snacks.
    By Collin Keefe
  5. Slideshow
    What to Eat at Salinas, the Manhattan Homecoming of Meigas Chef Luis Bollo,The Basque chef left New York eight years ago for kitchens in Connecticut and New Jersey. He returns June 9 to open Salinas.
    By Rob Patronite and Robin Raisfeld
  6. The Other Critics
    Gold Decodes Lukshon; Virbila Labels Petrossian a FindL.A. Weekly welcomes Sang Yoon’s restaurant to the neighborhood, while The L.A. Times checks in on Petrossian’s new chef.
    By Hadley Tomicki
  7. Slideshow
    First Look at Lizarran, Bringing Spanish Dim Sum to SohoWaiters try to tempt you with a rotating array of 200 pinxtos.
    By Daniel Maurer
  8. Slideshow
    Slideshow: What You Missed At Anisette’s Basque WeekPhotos of Anisette’s Basque additions to their Santa Monica brasserie.
    By Hadley Tomicki
  9. Openings
    Chodorow Plots Basque Restaurant and ‘Global Food Park’A “global food park” is also in the works.
    By Daniel Maurer
  10. Openings
    Alex Raij Will Open Txkito Near Her Former Tapas BarsThe former Tía Pol toque is opening a restaurant, the name of which you’ll definitely want to know how to pronounce.
    By Daniel Maurer
  11. NewsFeed
    The Kingdom of Navarra Comes to the Borough of ManhattanThe Kingdom of Navarra, as it is fancifully called today, is an autonomous community which is technically a part of Spain and which produces some of the most admired Basque-influenced cookery in the world. We don’t see much of it here in New York, but that will change on Friday, when Navarra Gastronomic Week begins. Classic Navarran dishes like warm partridge and Jabugo ham salad, artichokes fried with tocino (bacon), stuffed piquillo peppers, and a number of Navarran wines and cheeses to go with them will be available at the following restaurants through February 4.