ZURiTO
Basque restaurant · Beacon Hill ·
Basque pintxo bar featuring gildas, jamón, and a curated wine list
Basque pintxo bar featuring gildas, jamón, and a curated wine list
"At Zurito the Sepia Plantxa (tender cuttlefish) exemplifies the Beacon Hill hotspot's unpretentious, big-flavored cooking: the cuttlefish arrives simply dressed with a hint of Basque chili oil and Spanish extra-virgin olive oil, letting high-quality seafood shine without trying too hard." - Todd Plummer
"Since opening in 2024, this Beacon Hill spot channels Basque pintxo-bar authenticity with a lively zinc bar, communal tables, and dishes like Cantabrian anchovies with guindilla peppers and olives, tomato-honey baguette with andouille, and a mini croissant with jamón, all supported by a lovely wine list heavy on Spanish selections; it’s cozy, transporting, and a top choice for satisfying food and drink in cold weather." - Todd Plummer, Shannon McMahon
"Zurito, the most recent venture from James Beard award-winning chef Jamie Bissonnette, showcases the pintxos of the Basque region of Spain. Pintxos are similar to tapas, but often only consist of one or two bites, allowing for strong, punchy flavors that would be overwhelming in larger quantities. A classic example is the gilda, a trio of Cantabrian anchovies, guindilla peppers, and manzanilla olives. Supplement the pintxos with a selection of regional meats and cheeses and heftier items like a chickpea and chorizo stew." - Celina Colby
"Things don’t change a lot in Beacon Hill, and while that’s not necessarily a bad thing, a hot new restaurant like Zurito is a welcome upgrade. Walk through the cherry red door and you’ll find a packed bar stocked not only with excellent wine, but legs of jamon, dangling like wind chimes over the bottles. Hang up your coat and join the party. The food and wine is inspired by Spain’s Basque region, and served tapas style. Start at the top of the menu with lots of small bites (order everything with anchovy), relax over a board of ham and cheese, and take a spin around the Spanish wine list—the tempranillo is a bargain at $8 a glass." - tanya edwards, grace kelly
"The culinary riches of the Basque Country are on display at Zurito, the latest restaurant from chef Jamie Bissonnette and his new business partners Babak Bina and Andy Cartin. (The trio is also behind Somaek, Temple Records, and Sushi @ Temple Records in Downtown Crossing.) The restaurant is an homage to a Basque pintxos bar like one might find in San Sebastián, one of the major cities in the region. Sample a handful of pintxos — be sure to start with the classic gildas, a one-bite skewer of olives, peppers, and anchovies — and then move on to the raciones, or large, hearty plates of braised beef cheek, stewed tripe, griddled octopus, and more." - Erika Adams