Housed in a 19th-century mill, La Cuchara’s centerpiece is a massive bar. Sit there to take in the open kitchen and its wood-fueled oven, and to delve into Greg Schwab’s massive list of Basque wines and ciders. Start with a glass of bracing Txacoli, which he pours tableside from the traditional Basque porrón, and order some pintxos; then delve into the bottle list, which crisscrosses the border between Spain and France to showcase unusual pours like Gorrondona’s Tinto, a Basque red, and Ameztia’s Cuvée Pantxo, a tannat blend from Irouléguy.
3600 Clipper Mill Rd., Baltimore, Maryland
This story appears in the print issue of April 2015.
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