"When the same waiters have been serving diners for 30 years, you know you’re at a bonafide classic. You don’t come to this Basque seafood specialist for surprises or fancy presentations, but for consistency, generous portions to share, and orders of “the usual”—likely tequila to sip at the start of your meal, just like grandfathers used to do in Mexico, and jumbo shrimps to dip in mayonnaise while you spot famous names on the signed napkins they’ve collected since 1983. Their other crowning achievement is the langoustines drenched in garlicky mojo. They sell about 150 kilos of them on a good Sunday (their busiest day) to families eager to keep up the tradition of eating crustaceans with their hands at a table covered in a white tablecloth." - mariana camacho