Bar Basque New York City | Chelsea, New York | Are you in the mood for some Spanish Revolution, right off the Basque Region? Then come to the second floor of the Eventi Hotel in Chelsea to experience Bar Basque. While impeccably executed Basque cuisine is the focus here, the sprawling space boasts several hip and chic options for gathering. Special features that make Bar Basque unique are, Designed by world-renowned Syd Mead, authentic pintxos & tapas menu in bar & lounge, Whiskey library, Outdoor terrace dining and Chef’s table adjacent to open kitchen. A very European concept, that for some moments made me felt back in Paris at the George Restaurant in Centre Pompidou.
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. My choice for the night, guided by the expert advice of their Director of Product Development, recognized for his enthusiasm and natural affinity for the Basque region, were, Appetizers: Roasted Local Beets Jones Farm greens, herb pesto, caramelized goat cheese, Marcona almonds (USD 14), Crispy Farm Egg olive oil crushed potatoes, peppers, Serrano ham, cheese broth (USD 14). Main Course: Grilled Whole Sea Bass txakoli wine, fennel, artichokes, crispy jamon (USD 39). Unfortunately no room was left for the dessert, although all looked very inviting. Other must have dishes, that were brought to the table are: Warm Asparagus Salad acorn-fed Iberian ham, tarragon emulsion, sherry glaze, which it sells by the presentation itself, the Crudos, the Wild Mushroom Croquettes and Idiazabal Cheese Croquettes.
Hey guys, save the date, the great news is that from JUNE 05th. 2011 and for the entire summer, Bar Basque will be hosting each Sunday from 2-4PM, a full Gay Sunday Brunch, with all you can take Bloody Marys bar and live DJ, followed by a Bar Basque TEA DANCE from 4PM on. So get your outfit and attitude ready.
The visual futurist and conceptual created in full by Syd Mead, yes your read right, the same master mind behind movies like TRON, Alien and BladeRunner, drawing upon the robust and shocking red and black color palate of the Basque region. A true a futuristic oasis for lounging and dining. 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.
The EnoMatic Self-Service Wine serving system, is something worth to point out. State-of-the-art wine serving systems by allows you to conduct your own tasting, once after getting holding your Bar Basque card, in which you will accumulate credit to be paid once finished.
I would like to Thank E. Zarikian and Helene Galek at China Grill Management for the invitation and for introducing me to Bar Basque. For more information check their official website @ Bar Basque by China Grill Management