Txikito

"This intimate Basque restaurant has been around for 15 years and serves some terrific mostly seafood-focused fare from Eder Montero and Alex Raij. Always order from the specials board and consider mainstays like the octopus, salt cod in pil pil sauce, and the suckling pig." - Melissa McCart

"After a several-year hiatus, Txikito has returned to Chelsea with a bang, peddling Basque small plates of octopus, poached cod, beef cheek and jowl, and king oyster mushroom carpaccio. The chefs are the wife-and-husband team of Alex Raij and Eder Montero, and the premises recall a Spanish tapas bar in style, intimacy, and good smells." - Robert Sietsema

"A Basque restaurant, Txikito takes some creative license with their small plates and tapas, mixing ingredients like Japanese sausage with guindilla peppers and onions. Whatever’s on your plate at this Chelsea spot is sure to be delightful though. There’s a long sherry and vermouth list, and it’s an extremely pleasant place to sit outside, eating gorgeously sliced octopus carpaccio—or inside, next to a mural of a tree of life. The menu changes regularly, so make go with whatever’s seasonal, along with a portion of their suckling pig—a special that’s regularly available." - will hartman, willa moore, molly fitzpatrick, bryan kim

"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

"This Basque restaurant is close to Baryshnikov Arts Center and shares the mission to foster experimentation, creativity, and community. The staff and dishes are surprising and fabulous." - The MICHELIN Guide US Editorial Team