Chodorow's Very Red Bar Basque Opens at the Eventi Hotel

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Welcome to Bar Basque, Jeffrey Chodorow's wacky second floor restaurant in the Eventi Hotel and the counterpart to his high-tech food court FoodParc. Designed by Blade Runner's Syd Mead, the place looks like a big red spaceship cafeteria, albeit one with a giant patio overlooking a jumbotron, a huge bourbon wall, and enomatic wine machines. And it opens tonight.

It seats 40 inside and more out on the patio, which is glass enclosed with a retractable roof. In charge of the cuisine here is Yuhi Fujinaga, a chef trained in both French and Spanish fare, and he puts out a menu of pintxos (grilled Padrón peppers, spicy fried olives), larger plates (seafood paella, Basque style cod), and grilled meats and fish. He plans on having a rotating cast of chefs come in to do guest stints at the restaurant every other month.

FOR THE TABLE • PARA LA MESA

Grilled Padrón Peppers Maldon sea salt (seasonal) • 5
Pimentones de Padrón Asados con Sal Maldon (en temporada)

Spicy Fried Spanish Green Olives stuffed with anchovy • 4
Aceitunas picantes fritas y crujientes

Slow Baked Piquillo Peppers in the style of Casa Julian de Tolosa • 8
Piquillos a la Casa Julian de Tolosa

Cantabric Anchovies in olive oil • 12
Anchoas Cantabricas

Croquettes daily selection (3pcs) • 5
Selección de Croquetas

Fermin Serrano Ham dry cured • 16
Jamon Serrano Fermin

Fermin Iberian Ham free range, dry cured • 26
Jamon Iberico Fermin

Acorn-Fed Fermin Iberian Ham free range, dry cured • 34
Jamon Iberico de Bellota Fermin

Fermin Plate tasting of the above three • 26
Plato Mixto “Fermin”

Assorted Basque Charcuterie Plate chorizo, lomo, salchichón • 14

APPETIZERS • APERITIVOS

Simply Grilled with Txacoli olive oil emulsion
Razor Clams Navajas • 19 Manila Clams • 16 Mussels Mejillones • 15

Roasted Local Beets Jones Farm greens, herb pesto, caramelized goat cheese,
Marcona almonds • 12
Remolachas asadas, hierbas del campo con su pesto, queso de cabra caramelizado,
almendras de Marcona

Mackerel in Escabèche seasonal market vegetable salad, txakoli vinaigrette • 12
Arenque en escabeche, ensalada de verduras de temporada, vinagreta de txacoli

Bread & Garlic Soup slow poached hen egg, chorizo • 9
Sopa de Ajo, pan, huevo y chorizo

Seafood Soup shrimp, mussels, clams, seabass, jamon toast • 16
Sopa de Mariscos y Pescados de roca

Sautée of Spicy Garlic Shrimp & Garbanzo Beans Basque chiles • 14
Camarones y Garbanzos al Ajillo con guindillas, choricero y espellet

Crispy Farm Egg olive oil crushed potatoes, peppers, Serrano ham, cheese broth • 12
Huevo frito con patata rota en aceite de oliva, pimentones, jamon Fermin y jugo de queso

Diver Sea Scallops truffled cauliflower, lardo, crispy jowl • 16
Vieiras en fundí tocino, mantequilla coliflor trufada y papada

Calamari fried & a la plancha, garlic aioli, squid ink • 12
Calamares fritos y a la plancha, con ajo blanco y tinta de calamar

Oxtail in Crispy Bread Ravioli Baigorri red wine reduction, herb salad • 13
Rabo de buey en ravioli crujiente, reduccion de vino Baigorri, ensalada de hierbas

SPECIALTY ENTRÉES • ESPECIALIDADES

Basque Country Style Cod grilled Chatham cod with Vizcaina pepper sauce and
confit of salted cod with “pil pil” olive oil & garlic emulsion • 28
Bacalao al Pil Pil y a la Vizcaina

Grilled Whole Seabass txakoli wine, fennel, artichokes, crispy jamon • 39
Lubina entera al Txakoli y emulsion de aceite de oliva virgen

Monkfish parsley & white wine sauce, clams, potato • 29
Rape en Salsa Verde con almejas y patatas

Grilled Swordfish sweet Bilbaina style piperade • 34
Pez espada a la parrilla con piperada a la Bilbaína

Seafood Paella sweet prawns, calamari, mussels, tomato-garlic sofritos, aioli • 36
Arroz Marinero, camarones, calamares y mejillones, en su sofrito de tomate con ajo

Glazed Veal Cheeks creamy potatoes, red wine sauce • 28
Carrillera de Ternera glaseada con crema de patatas y jugo de vino tinto

Braised Milk Fed Lamb grilled baby lamb chop, creamy sweetbread & lamb shoulder
croquettes, herb salad • 36
Paletilla y chuletilla de lechal asada, con croquetas cremosas de sus mollejas y hierbas
de pasto

Crispy Suckling Pig potato & mushroom risotto, baby lettuces • 34
Cochinillo crujiente con risoto de papa y boletus, lechugas bebe


FRESH FROM THE GRILL • FRESCO DE LAS BRASAS
choice of Txakoli olive oil emulsion or sweet Bilbaina piperade

FISH FILETS • PESCADOS DE LA LONJA
Monkfish Rape • 24
Tuna Atun • 29
Swordfish Pez espada • 34
Chatham Cod Bacalao • 26

WHOLE FISH • PESCADOS ENTEROS
Seabass Lubina • 36
Sardines Sardinas • 26
Ruby Red Shrimp Langostinos • 30
Diver Sea Scallops Vieiras • 30


Lamb Chops Costillas de Cordero • 34
14oz Creekstone Prime Dry Aged Bone-in NY Strip Chuleta • 36
36oz Creekstone Prime Dry Aged Rib Eye (for two) Chuleton • 79
Free-Range Boneless Half Chicken Medio pollo de cacerio deshuesado • 24

SIDES • ACOMPANANTES

Creamy Mashed Potatoes • 7
Pure de Cremosas Papas

Salad of Wild & Bitter Greens • 7
Ensalada Verde Salvaje

Spicy Roasted Potatoes chimichurri • 7
Patatas picantes con Tximitxurri

Wilted Spinach garlic, chiles • 7
Espinaca salteada con ajo y ajies

Creamy “Calasparra” Rice chanterelle
mushrooms, preserved tomatoes • 9
Arroz cremoso “Calasparra” con
chanterelles y tomates en conserva

Slow Baked Piquillo Peppers in the style
of Casa Julian de Tolosa • 8
Piquillos a la Casa Julian de Tolosa

Fresh Seasonal Grilled Vegetables • Verduras de temporada al asador