Ernesto's
Basque restaurant · Lower East Side
259 E Broadway, New York, NY 10002, USA
Highlights
Basque fare with pintxos, seafood, and a great wine list
Basque fare with pintxos, seafood, and a great wine list
"There should be a warning on Ernesto’s reservation page that says you won’t be allowed to return if you don’t order their Basque cheesecake (barring dietary restrictions). That’s how seriously we take this picture-perfect, creamy, gooey, tangy, and nicely burnt dessert at this Lower East Side restaurant. It’s the best version that we have in New York, and it’s a fantastic capper to a night full of funky Spanish wines and vermouths, and expertly made pintxos." - molly fitzpatrick, will hartman, bryan kim
"If restaurants had film adaptations, Ernesto’s would make the perfect short. It’d open with an establishing shot of the corner space on East Broadway. Nighttime. Globe lights hang in pairs like film noir lollipops. There’s a glow that says, “I don’t not want to have sex with my dining partner.” A sweeping marble bar demands that you lean on it. People tilt glasses of Spanish wine, unconcerned with their white cashmere. They don’t feast. They casually pick at cheesy chicken croquetas, duck rillette-stuffed peppers, and a pile of glistening potato chips with Iberico ham draped on top like a blanket on a baby. This Basque spot on the LES is ideal for a drink and some snacks, even though we wouldn’t recommend it for a full meal. photo credit: Andrew Bui You should order from the top of Ernesto’s menu with the confidence of George H.W. Bush talking about taxes. We especially like the vinegary gilda skewer with tuna and the delicate potato croqueta. The lightly fried potato ball has a bechamel center that tastes like the lovechild of chicken noodle soup and macaroni and cheese. Even after you’ve finished your snacks or desserts, you’ll want to pull a Cranberries and linger - possibly just to hear the French-accented sommelier tell you about Spanish pinot noir. Think of this spot as the perfect downtown wine bar that serves a mountain of potato chips and ham, but skip a full dinner. photo credit: Andrew Bui The feature-length film version of Ernesto’s would play like a ten-part Ken Burns documentary on disappointing entrees. Or a 300-page script sitting in a slush pile at WME about an ensemble cast of unlikable characters who never had chemistry to begin with. There’s a great, nutty almond sauce that’s overshadowed by its accompanying under-cooked artichoke hearts. And a bacalao with creamy pepper sauce that looks and tastes like it belongs on an all-you-can-eat buffet line, and nowhere near the same universe as those excellent croquetas. So stick to the short version, and come to Ernesto’s for the drink and snack highlights. You’ll save about $50 dollars, and an unpleasant entree experience that might change your mind about an otherwise happy place. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Gildas Con Atun Great little skewers with sweet and spicy peppers, green olives, and gorgeous anchovies. Don’t forget about the cured tuna underneath just because it got stuck with bottom bunk - the dish really comes together when you combine all the intense oily flavors and varied textures. photo credit: Andrew Bui Croquetas De Gallina An unmissable snack. These cheesy chicken croquettes are expertly fried, so the outside remains structurally intact even though the middle is as gooey as molten rock. We’d like to start a food truck dedicated to them. Would it be called Croquetaboutit? Probably not. Paleta Iberico Con Chips We’ve spent too many years melting cheese on potato chips when we should have been draping ham on them all along. This is a powerful appetizer. It’s the size of a tiny mountain, and we love that some chips are soft and others are crunchy. photo credit: Andrew Bui Tortilla Con Uni This Spanish tortilla dish has a dollop of uni on top, which brings out a really nice saltiness with the egg and potato. It’s sort of like the Jeff Bezos version of adding hot sauce or ketchup to your eggs. Piquillos Rellenos These duck-stuffed peppers are special. Imagine shredded duck encased in a whole, juicy piquillo pepper. It’s possible you’ll want to dip your pinky in the excess sauce and use it as chapstick. photo credit: Andrew Bui Calamares En Su Tinta We didn’t want to finish this dish. In fact, it has so much rubbery calamari and bland squid ink sauce, we don’t think a duo of huskies would want to finish it either. Bacalao Even though this entree literally has the word “salt” in the description, it’s even more sodium-heavy than advertised. Skip it. Alcachofas Estofadas If the artichoke hearts weren’t undercooked, this nutty vegetarian dish would be pretty great. But, alas. Alubias Con Conejo Y Caracoles If you insist on ordering an entree at Ernesto’s, this rabbit stew with escargot is really the only one we’d recommend. The rich, not-too-salty stew has soft beans, shredded rabbit, and a few snails that fall right out of their shells. photo credit: Andrew Bui Dessert Just like the snacks and appetizers, Ernesto’s excels in the dessert category. Get the mille-feuille and/or the crispy torrijas (which is similar to the large french toast stick you’ve seen in your dreams). photo credit: Andrew Bui" - Hannah Albertine
"Like Ernesto’s savory options, the dessert menu at this LES Basque restaurant changes periodically. The sweets are actually more exciting than many of the large plates, so it’s a great place for some pinxtos to start, then one of everything on the dessert menu. Their gooey, beautifully burnt tarta de queso is one of our favorite cheesecakes in the city, but we regularly dream about the creme caramel, which tastes like cream and lightly charred sugar." - carina finn koeppicus, molly fitzpatrick, bryan kim, willa moore, will hartman, sonal shah
"Ernesto's offers a modern take on Basque classics, and their creme caramel tastes like cream and lightly charred sugar with hopes and dreams on top. It’s a textbook example of the form. Like their savory options, the dessert menu here changes periodically. We actually think the sweets are more exciting than many of the large plates, so snag a bar seat, order a drink, and try as many as you can." - carina finn koeppicus
"There should be a warning on Ernesto’s reservation page that says you won’t be allowed to return if you don’t order their Basque cheesecake (barring dietary restrictions). That’s how seriously we take this picture-perfect, creamy, gooey, tangy, and nicely burnt dessert at this Lower East Side restaurant. It’s the best version that we have in New York, and it’s a fantastic capper to a night full of funky Spanish wines and vermouths, and expertly made pintxos." - molly fitzpatrick, will hartman, bryan kim
