nymag 12/26/10Don’t miss the Basque favorites like suckling pig laced with truffles or torija here, says Adam Platt. Featured in Where to Eat 2011!
839 Avenue of the Americas
New York, NY 10001
Club, Hip Hop, Top 40 and Mash-Ups
Designed by Syd Mead and drawing upon the robust red and black color palate of the Basque region, Bar Basque is nestled on the second floor of the highly anticipated Eventi Hotel and offers a futuristic oasis for lounging and dining. While impeccably executed Basque cuisine is the focus here, the sprawling space boasts several hip and chic options for gathering, as guests navigate their way through the 32 wines-by-the-glass on offer via the EnoMatic wine system; separate indoor and outdoor lounges – where pintxos, cocktails, wine and dinner are all available; an indoor dining room with private dining options offering a view of the impressive open kitchen; and the expansive outdoor dining terrace that offers year-round “al fresco” dining under a retractable roof that transforms to an outdoor space in seconds
Eats & Drinks
Featuring a delectable, dynamic mix of contemporary and classic Basque dishes, Bar Basque offers a selection of pintxos (small refined tapas that are ubiquitous with the region), tapas, appetizers, signature entrées and a variety of simply grilled items. The pintxos and tapas selection ranges from modern to classic with dishes such as Yellowfin Tuna Tartare with tomato veil, jamon toast and red wine caviar and Piquillo Peppers with peekytoe crab gratin. Appetizer options highlight some of Spain’s finest products with a slow poached hen egg and chorizo and Mackerel in Escabèche with a seasonal market vegetable salad and txakoli vinaigrette. Entrée choices include regional dishes such as Grilled Chatham cod with a "pil-pil" veloute and Crispy Suckling Pig with potato and mushroom risotto and baby lettuces. Favorite grill items include razor clams, lanqoustines, Maine lobster, jumbo red prawns and fresh day boat catches as well as Creekstone prime dry-aged steaks, lamb chops and farm-raised chicken. As a special treat for internationally savvy culinary enthusiasts, Bar Basque will host visiting chefs from the Basque region every other month as part of a special dinner series sponsored by the Government of the Basque Region of Bizkaia.
The New York Times 2/15/11This is one strange restaurant until you get to the dining room and start to eat. Get ham and the Basque stuff. Drink txakoli. Repeat.
AskMen 10/29/10Has a variety of seafood heavy entrees plus traditional Basque pinxtos (pinch-os) like marinated white anchovies & grilled padron peppers.
Metromix 10/18/10An extensive list of Spanish wines and whiskeys from around the world are available, alongside market-driven cocktails.
Gilt City 12/3/10On this menu are delicacies like garlic soup studded with chorizo and a sinfully-slow poached hen egg, and a suckling pig with potato and mushroom risotto. Try both.