"Prepare for the heat at this Basque restaurant in the Heights, where the simplicity of live-fire is the secret sauce. Chefs fan the flames as they sear A5 wagyu and char prawns before theatrically sprinkling them with preserved chili, garlic, and lime. Start with the Baso buns, served with manchego and cultured butter, and a dish like its seasonal crudo — or the peach. Plated with a combination of cow and goat cheeses and horseradish with honey and lychee, Baso’s decadent honey-bruleed, halved peach could serve as dinner or dessert. Tip: Reserve a counter seat to get a front-row view of the action." - Brittany Britto Garley
Andi Valentine
