Basque in New York… Txikito

With over 2,300 restaurants in Manhattan alone, New York is not an ideal place for culinary monogamy.

But once in a while, we find ourselves frequenting one establishment more than the others, either because of the location or the hospitality.

Txikito, in Chelsea, is what I would call “my local”, despite living a hundred blocks away. It’s a place where, when you need good food, you get good food. The super friendly staff helps as well.

Meaning “little” in Spanish, the restaurant is run and owned by Eder Montero and Alexandra Raij, and provides some of the best food and drink from the Basque area.

Start off your journey with Piperrak, fried peppers with a touch of sea salt. And the croquettes.

Arraultza is bite sized toast with chorizo and a sunny side up quail egg that is full of flavor, yet won’t overwhelm your stomach. An alternative is the foie mi-cuit or foie gras with a touch a sweetness from the jelly on top. As a person who’s not really into eating bread, you have to trust me when I recommend two dishes with toast, they are just that good.

I highly recommend the octopus carpaccio which is tenderly cooked octopus sliced thinly. It’s the one dish that the table next to us ordered when they saw us having it, even though they had already eaten dessert!

For a meat dish, I would suggest the lamb meatballs. Tender, juicy and flavorful, they carry a rustic warmth that transports me miles away from the hustle and bustle of the city. Lamb lover, go for the lamb leg as well, you will not regret the choice.

Or try the braised pork ribs. They aren’t the typical ribs one is used to in the U.S. where a big slab of rib is slathered with BBQ sauce. The meat falls off the bone after hours of cooking. My only complaint is that there aren’t enough of them.

But no worry, tapas is all about little bites. And believe me, these little guys are quite filling.

I have to highlight the wine. I like drinking wine, but seldom pay attention to the producers. But try the Basque cider at the bar. Instead of the syrupy sweetness which is usual with most ciders, this one has a rawness as if you are getting a glass right out of the barrel. There is a mild fizz that makes it good for a hot summer day, as well as a chilly winter night.

As for the red, go for the Bordeaux. It may not be produced in Spain, but the winemaker is of Basque heritage. And most of important of it, it has a thickness to it that is just perfect for the meat dishes.

If you are still up for a night cap, an excellent suggestion is the couple’s little bar right round the corner, El Quinto Pino. It has a few of the same dishes, but is more of a bar where the cocktails are delicious.

The dynamic duo also crossed the East River to Brooklyn’s Cobble Hill with La Vara. Set against a tree-lined street, with a bench out front for waiting patrons and a garden at the back for a bit of fresh air, La Vara has a more laid-back vibe to Txikito while maintaining the same high quality of food.

And that’s where I bumped into Malcolm Gladwell. Food for the intellectual, do I need to say more?