by Sharyn Jackson and Joy Summers
“Chef Tim McKee, the James Beard Award-winning chef behind landmark local eateries like La Belle Vie, Sea Change and Solera, has announced his newest venture — a North Loop restaurant inspired by Spain’s Basque region.”
#markyourcalendar
by Christina Arrascaeta
“The oldest and longest-running restaurant in northern Nevada has been serving the area all the way back to 1913. Introduce yourself to Basque tradition, culture, and delicious cuisine by sitting for a meal at The Martin Hotel and indulge in an impeccable bite of history, too!”
#reservationsplease
by Alvinology
“Located at the tail-end of Teck Lim Road, at the intersection between Keong Saik Road to Neil Road, Kinou is hard to miss if you are exploring the area for a restaurant or pub to wind down at for the day.”
#countusin
by Andrew Pridgen
“On the other hand, it is a never-ending endeavor, a labor of love. The bread is made daily with no preservatives, using the original recipes and a starter that dates back to the bakery’s origins and brought over from the old country, the family says….”
#supportlocalbasquebusinesses
by Charlotte Druckman
“It has been 28 months since anyone could stop in to Txikito — the small Chelsea restaurant run by chefs Eder Montero and Alex Raij — for whole turbot served side-eye-up, tripe with bizkaína sauce, or salt cod with pil-pil. Pandemic or otherwise, a closure of more than two years would be the demise of most businesses (just think of all that rent). Not so for Txikito, which is gearing up to reopen later this month.”
#Basquegastronomy
by Tina Nielsen
“Where you want to prepare a traditional tortilla in Madrid or discover molecular gastronomy in San Sebastian, there’s a host of Spanish cookery classes to chose from.”
#Basquegastronomy
by Mike MacEacheran
“This cider-drinking ritual is embedded in many aspects of Basque culture, and soon barrel after barrel was tapped to the same call: “Txotx!”. My first night in a Basque cider house soon became a faint memory of intoxication and the lessons of hundreds of years of history.”
#basquetraditionsindrink
by Nishino Takashi
“…His journey took him as far as northern Spain’s Basque Country, to San Sebastian, a port-town with renowned culinary culture. There, he trained at Gurutze-Berri, the restaurant of acclaimed Spanish chef Luis Irizar.
Three years later, Fukaya returned to his hometown and opened Restaurante Vascu, specializing in traditional Basque cooking.”
#basquefood
by Shana Liebman
“Rivertown foodies are raving about the new Basque Tapas in Tarrytown. The second incarnation of Piermont’s beloved Spanish bar and restaurant opened in April and serves Northern Spanish cuisine with a modern flair.”
#basquefoodies
by Jocylyn Tan
“Yes, you heard that right. The (Michelin) star-studded nine-course dinner will be a once-in-a-lifetime meal for gourmands, as SingleThread Restaurant will only be based in Singapore for a short month in July for its residency.”
#basqueculinary
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