Last updated on February 13, 2016
Txikito (pronounced “chick–KEE–toe”) means little in Euskara, a language spoken by Basque people, who reside in northeastern Spain. This neighborhood basque place is owned and operated by Alex Raij and Eder Montero. The husband and wife team were recent semifinalists for Best Chef in James Bread Award. Front door opens to a little bar, and main dinning room is in the other room. It a long ,cozy, warm room that built like a fishing boat. Faded Shiplap wood as wall, cute little red table and wood chairs. It is very relaxing and welcoming. The front of the main dinning room is actually a rolling glass garage door. It was a little chilly at night, so it wasn’t open. But it would be a gorgeous afternoon, sitting here slipping a delicious sangria, when summer come and this door rolls open. We ordered a ton of food, and these bite size dished just make us wanting more.
Absolutely love the Foie Micuit. The rich, creamy, thick cut, velvety foie gras with crunchy toast, with a bit of sweet jello atop. Man, what would I give to have this as breakfast every morning….
Txangurro is another bite that makes you want more and more. It kinda echo the richness of the Foie Micui, but in a different sense. This one is crabmeat gratin on top. Baked, warm, still rich and creamy.
Pulp is an artfully plated octopus carpaccio. It was surprisingly simple, just some lemon oil, a little bit of herbs, a little bit of spice, and voila. Octopus was sliced paper thin, great to carry the flavor of the mixture, and not rubbery at all.
Txipiron “encebollado”!!! the squid ribbon is really a must try here. It was very interesting. We have never have squid like this before and it doesn’t resemble as a squid dish at all. The squid was shredded into thin spaghetti-like noodle. It come in a light but rich broth of sweet onions and pine nuts. It was utmost interesting dish we have had in a while.
Most dishes we had were great (see pic here). Beef tongue is crispy but not oily and juicy enough. Lamb was tender, rich and full of flavor. We also had a couple pork dished, but they were not such shinny stars as others. (April, 2015)
Be First to Comment