by Chelle Koster Walton
“Why Basque cuisine? Colón was inspired to add French flavors to his Spanish repertoire when he smelled croissants baking in the space that would become El Basque Vin & Pintxo Bar. A lightbulb went on: “French and Spanish—that’s Basque,” he says. Colón and Argentinian chef Marcela Garcia dove deep into researching recipes and traditions. In the process, both gained a deep respect for the cuisine and its distinct flavors, resulting in a menu that even local Basque-born guests praise.”
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