You’ve got to hand it to the Spanish.
Siestas. They really nailed that one.
Sangria: nailed that one, too. Actually, the whole eating/drinking/sleeping cycle... they pretty much knocked it out of the park.
Anyway. Good for them. And good for you. Because someone’s brought it all to Columbus...
Well, minus the siesta part.
Meet Bask, a cozy new slice of Basque Country serving up small plates and sangria, opening Monday.
So this weekend. You’ll probably be celebrating the great nations of Mexico and... Kentucky. As you should. But come Monday, it’s Spain time.
The inspiration here: San Sebastián’s Old Quarter, a magical land of vino, narrow streets and bullfighting. (Well, they used to have bullfighting. But still.)
Anyway, this place will remind you of that place. We’re talking a red-accented, rustic den with a strange 3D ceiling reminiscent of the Guggenheim in Bilbao. That kind of place.
To find it at its liveliest, come after work and beeline it to the bar. Order a sangria. Then take note: in its former life, the oak-topped bar was actually a wine barrel. In France. So consider its date with your sangria to be a sort of international reunion.
Oh, and food. You’ll want that. Stuffed piquillo peppers. Crab/ham croquettes. All dreamed up by a Basque chef.
No word on a siesta station.
Siestas. They really nailed that one.
Sangria: nailed that one, too. Actually, the whole eating/drinking/sleeping cycle... they pretty much knocked it out of the park.
Anyway. Good for them. And good for you. Because someone’s brought it all to Columbus...
Well, minus the siesta part.
Meet Bask, a cozy new slice of Basque Country serving up small plates and sangria, opening Monday.
So this weekend. You’ll probably be celebrating the great nations of Mexico and... Kentucky. As you should. But come Monday, it’s Spain time.
The inspiration here: San Sebastián’s Old Quarter, a magical land of vino, narrow streets and bullfighting. (Well, they used to have bullfighting. But still.)
Anyway, this place will remind you of that place. We’re talking a red-accented, rustic den with a strange 3D ceiling reminiscent of the Guggenheim in Bilbao. That kind of place.
To find it at its liveliest, come after work and beeline it to the bar. Order a sangria. Then take note: in its former life, the oak-topped bar was actually a wine barrel. In France. So consider its date with your sangria to be a sort of international reunion.
Oh, and food. You’ll want that. Stuffed piquillo peppers. Crab/ham croquettes. All dreamed up by a Basque chef.
No word on a siesta station.
