Jose Garces’s heritage may be Ecuadorian; his personal roots may be in Chicago and, later, Philly; but his take on Basque tapas is one of the most creative and exciting new Spanish openings in NYC. What may sound like standards, whether setas a la planxa or chorizo Pamplona, come with a curious twist, like the gambas al ajillo with chile. Grab some Basque sidra or Txakolina from the parron and order a range of preserved fish from Spain—Bonito del Norte, cockles (berberechos) or mussels…
120 W. 41st St., New York, NY
This story appears in the print issue of April 2018.
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