Rekondo
You will likely smell the wood smoke from Rekondo even before you reach the old stone house that holds this terrific Basque asador. The Basques have made a specialty of roasting meat over open flame, adeptly grilling chops and steaks or spit-roasting haunches of beef or whole kid or lamb. Rekondo branches out to all manner of seafood, grilling garlic-marinated squid and roasting whole spider crab directly over the coals before breaking it down to finish in a casserole tucked into a corner of the grill. The sommelier favors red wines as bold as the food—old-style Riojas and premier cru Bordeaux. In 2014, “Wine Spectator” cited Rekondo for one of the five best restaurant wine cellars in the world.
You will likely smell the wood smoke from Rekondo even before you reach the old stone house that holds this terrific Basque asador. The Basques have made a specialty of roasting meat over open flame, adeptly grilling chops and steaks or spit-roasting haunches of beef or whole kid or lamb. Rekondo branches out to all manner of seafood, grilling garlic-marinated squid and roasting whole spider crab directly over the coals before breaking it down to finish in a casserole tucked into a corner of the grill. The sommelier favors red wines as bold as the food—old-style Riojas and premier cru Bordeaux. In 2014, “Wine Spectator” cited Rekondo for one of the five best restaurant wine cellars in the world.
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