Chelsea, Manhattan ยท restaurant
A Spanish oven imported from the Basque Country runs the show. 60-day aged Txuleton ribeyes go in on wood fire and come out with a crust most NY steakhouses can't touch. The Martina Hayworth martini (olive oil-washed gin, a Basque gilda skewer on top) and the Txuleburger prove it's not all heavy cuts.
Olive oil-washed gin martini with a Basque gilda skewer on top
Charcoal-grilled aged ribeye burger with Txula sauce and pickled Basque peppers
Charcoal-grilled 60-day aged Angus ribeye (32oz), shareable and wood-fired