nymag 12/26/10
Don’t miss the Basque favorites like suckling pig laced with truffles or torija here, says Adam Platt. Featured in Where to Eat 2011! Bar Basque
VENUE DETAILS
Venue Description:
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 pinxtos, 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.
USER REVIEWS
TIPS
The New York Times 2/15/11
This 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 10/29/10
Has a variety of seafood heavy entrees plus traditional Basque pinxtos (pinch-os) like marinated white anchovies & grilled padron peppers. 
Metromix 10/18/10
An extensive list of Spanish wines and whiskeys from around the world are available, alongside market-driven cocktails. 
Gilt City 12/3/10
On 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. 