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Named for the Bay of Biscay, this smart little pintxos bar and restaurant specializes in Basque cooking in small format dishes. More than 80 pintxos are laid out on the bar at mealtime—everything from Getaria white anchovies to montaditos (toasts) of spicy green peppers or perfect cubes of fresh tuna. The restaurant portion expands the choices to plates of Basque cheeses and homemade croquettes as starters and to larger plates like bonito cooked with chopped fresh tomato or roast beef sirloin with baked potatoes. (In Basque parlance, “beef” is often called “old cow,” because veal is more common.) The wine list leans heavily on Navarre reds but also offers the prickly acidic txakolí whites of the Basque region.