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This place is a blast. There is no better bar to eat at in New York right now. (I’m sure the dining room is also great fun.) And the food is actually GOOD. COMP DISCLOSURE: They just told me I’m about to receive some comped new menu item that goes with the comped glass of wine they just poured me.
Since the gas is on, lets get the discussion fired up. Imo, this is the most exciting opening in NY in awhile. I was at the F&F dinner which showed lots of promise, but basque food is deserving of and benefits from fire, which is now possible. Wine list is going to be stellar. Much of the opening team from Frenchette is there. Chef is Ryan Barlow (a dear friend), as I'm sure you already know. He's a very talented guy and he lived in San Sebastian, which is the inspiration for the restaurant.