Baso

"When the standard dinner-and-a-date feels played out, go to Baso in The Heights. You will get an incredible meal and a number of head-scratching brain teasers in the form of explosive flavors and textures. Thanks to subtle yet complex dishes—like an acid surprise in the red deer tartare or the wafer crunch under a tuna crudo—that will have you feeding one another all night in hopes of cracking Baso's code. All this while you sip funky Spanish wine while snuggling on tiny banquettes lit by glowing grill embers and exclaiming, “Wait, what the hell did we just eat?”. How to get in: Plenty of reservations are open at 5pm or 9pm, but for prime-time seating, you have to plan at least a week, if not two, in advance. It's easier to find a walk-in spot at the kitchen counter." - chelsea thomas, gianni greene, julie takahashi

"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

"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." - Brianna Griff, Brittany Britto Garley

"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

"A Basque live-fire restaurant offering front-row seats to the cooking action." - Brittany Britto Garley