"Chefs Jacques Varon and Max Lappe are playing with fire at this tucked-away restaurant in the Heights — and earning Michelin recognition while doing it. Spain’s Basque Country meets Japan at Baso, where an ideal meal begins with freshly baked Baso buns with Calabrian chile and Manchego cheese, and entrees like the bluefin tuna with Carolina Gold Rice, Calabrian puree, and yuzu Kosho egg yolk. Finish the meal with a rich slice of Basque cheesecake, served with or without a scoop of caviar atop its caramelized crust." - Brittany Britto Garley, Nadia Gire
Andi Valentine
