New York, NY
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
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.
Chef Yuhi Fujinaga • Executive Chef
Upon graduating from the Culinary Institute of the Pacific, Chef Yuhi Fujinaga began his culinary journey working with the Iron Chef French Hiroyuki Sakai, at La Rochelle. In 2002, he moved to New York where he continued to explore fine dining under acclaimed chefs Christian Delouvrier of Lespinasse and Alain Ducasse of the Essex House. He then joined Chef Ed Brown as his Executive Sous Chef at The Sea Grill. While assisting Chef Brown, Fujinaga spent time traveling, researching and working at various Michelin-starred restaurants in Spain.
Combining his strong foundation of classical French cooking with the culinary experiences he gained while exploring the Galician and Basque regions of Spain, Chef Fujinaga showcases a mix of contemporary and classic Basque dishes that have made this region one of the world’s culinary epicenters.
Address & Phone
Mon–Thu 6pm - 10pm
Fri & Sat 6pm - 11pm
Bar & Lounge
Mon-Sat 4:30pm - 12am
- Designed by world-renowned Syd Mead (Bladerunner, Tron, Alien)
- Authentic pintxos & tapas menu in bar & lounge
- Whiskey library
- Outdoor terrace dining
- Chef's table adjacent to open kitchen
- Great for parties & events
Other Hotspots in New York
- CarteBlanche Cafe & Bar
- China Grill
- Ed's Chowder House
- plunge Rooftop Bar + Lounge
- The Empire Hotel Rooftop
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