Txikito

Given that we are in a recession, Txikito is packed with eager patrons waiting to experience the Basque cuisine. Very much like its spanish roots, tapas rein a favorite. The space is small with the option to dine in the bar, the decor is plain jane compared to its spainsh cousins. Basic candle lit and casual. The conservations come in spanish from diners as they use one hand to sample the pulpo to the chorizo, and the other with the menu for more.

For about four tapas and an entree with a dessert come close to $80. Don't expect to get stuffed, at least that's not how its done in spain. But with good conversation going with you dining partner, dinner will fill you just right. Without the guilt of gluttony.

The dish:

TXIKI TXANPI: mini mushroom and shrimp grilled cheese • 8: Mini grilled cheese sandwiches shaped like a mushroom. Fillings of chopped mushrooms and scrimp mixed with mayo

ARRAULTZA: sofrito, palacios chorizo, quail egg • 7: Two identical bruschetta topped with shredded spicy red saugage with a sunny side up egg.

LEKAK: tender green beans, golden garlic, olive oil • 8: Not tender, in fact soggy. Certainly overcooked, perhaps from the can.

PULPO: octopus carpaccio; lemon oil, marjoram, Piment d'espelette • 15: thinly sliced pulpo fanned over a platter. Chewy yet needed acidy.

PIL PIL: legendary Basque salt cod , poached in olive oil w/ kokotxas • 18: Salty, though perfectly cooked, no sauce. Ask for bread to handle the salt.


Go to Txikito to catch up with friends to chat and chat but not just eat and eat.

Txikito 240 9th Ave New York, NY 10001

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