"There are a lot of Spanish restaurants in Chelsea, but Txikito stands out. Not only does it focus on food from the Basque region, but you’ll also find influences from around the world subtly tucked into and complementing the Spanish flavors—like leaves of Vietnamese rau ram stuffed into boquerones, or super umami bomba rice with uni and enoki. photo credit: Sonal Shah photo credit: Sonal Shah photo credit: Sonal Shah photo credit: Sonal Shah photo credit: Sonal Shah Many of the ingredients are seasonal too, and the menu changes frequently. Order with the confidence that whatever comes out is going to taste fresh and, somehow, as heartfelt as that tree of life mural on the back wall. We'd recommend walking in with a few friends and sharing interesting combinations of things like asparagus with smoked trout roe, eggplant and swordfish belly, and the most picturesque octopus carpaccio mosaic this side of the Atlantic. Save space for the suckling pig too. According to one waiter, the special is so popular it’s been available every night “for like 15 years.” Food Rundown photo credit: Will Hartman Gilda You can pretty much always expect a gilda pintxo on the menu. Consisting of a single olive and an anchovy, these are loaded with salt and a great start to your meal, along with some vermouth. photo credit: Will Hartman Quisquillos Crunching on some itty bitty shrimp dunked in aioli is a lovely way to spend an evening, particularly if you’re sitting outside on a hot night watching cars go by on 9th Ave. Get these if they’re available. photo credit: Will Hartman Pulpo If you’re someone who likes to post photos of your dinner on the internet, the pulpo carpaccio is an absolute must. Plated to look like a flower blooming with bursts of olive oil and splashes of paprika, it’s a stunning visual. Eating the dish is just as good. It’s salty and savory, and tastes a little cured. photo credit: Sonal Shah Cochinillo With perfectly crispy skin, served with in a pool of tximitxurri, this suckling pig is our favorite meat dish. We love the slight hint of sweetness in the green sauce." - Will Hartman
