Piperade

Chef Gerald Hirigoyen takes diners on a Basque adventure in this charming, small, and superbly authentic restaurant. Surrounded by a low wood-beamed ceiling, oak floors, and soft sconce lighting, it's a casual affair where diners indulge in small and large plates of Hirigoyen's flavorful Basque cuisine. Your edible odyssey starts with small plates -- or plates to be shared -- such as my personal favorites: piquillo peppers stuffed with goat cheese and a bright and simple salad of garbanzo beans with calamari, chorizo, and piquillo peppers. Share entrees, too. Indulge in New York steak with braised shallots and french fries, or sop up every drop of the sweet and savory red-pepper sauce with the braised seafood and shellfish stew. Save room for orange blossom beignets: Light and airy, with a delicate and moist web of dough within and a kiss of orange essence, the beignet is dessert at its finest. There's a communal table for drop-in diners and front patio seating during warmer weather.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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