Lower East Side, Manhattan · restaurant
Meatballs in pale gravy, anchovy-draped snacks, and a burger buried under ripe Roquefort set the tone at this Basque-inspired restaurant and bar. The room runs on textured glass and stainless steel, with a bar that looks straight out over the dining tables.
Braised meatballs in pale gravy with golden potatoes and crispy frites
Grass-fed beef with anchovies, Roquefort, onions, and pickled piquillo pepper.
Grilled bread with boquerones and mashed egg