We’d like you to meet Gilda.
She’s just your type.
Thin. Spanish. Smells like anchovies.
We think you’re going to be seeing a lot of each other.
That’s because Salero, a new haven of Basque-region indulgences, has just opened on Restaurant Row. And, yes, she’s on the menu.
Or it’s on the menu. Whatever the proper pronoun is for a pintxo.
You know pintxos. Those little bite-size things you find everywhere in Basque Country—in beach enclaves, in sexy Bilbao bars, amid whitewashed lean-tos in San Sebastián. Well, they’re also a big deal here.
Imagine: a white oak bar. Stucco walls with bull horns hanging on them. Yep. Perfect place to order a Spanish Gin & Tonic with grapefruit and lime before nibbling the night away... (See the slideshow here.)
Little crab toast. Some Marcona almonds. And everywhere in between, The Gilda, a classic pintxo skewer consisting of guindilla pepper, anchovy and manzanilla olives.
But should your appetite require something consisting of more than two bites, head to the dining room, take a seat under those bull horns and summon a bottle of rioja. Then some chorizo-stuffed quail. Then a whole lobster served in a style similar to paella.
Don’t worry. It also has chorizo.
She’s just your type.
Thin. Spanish. Smells like anchovies.
We think you’re going to be seeing a lot of each other.
That’s because Salero, a new haven of Basque-region indulgences, has just opened on Restaurant Row. And, yes, she’s on the menu.
Or it’s on the menu. Whatever the proper pronoun is for a pintxo.
You know pintxos. Those little bite-size things you find everywhere in Basque Country—in beach enclaves, in sexy Bilbao bars, amid whitewashed lean-tos in San Sebastián. Well, they’re also a big deal here.
Imagine: a white oak bar. Stucco walls with bull horns hanging on them. Yep. Perfect place to order a Spanish Gin & Tonic with grapefruit and lime before nibbling the night away... (See the slideshow here.)
Little crab toast. Some Marcona almonds. And everywhere in between, The Gilda, a classic pintxo skewer consisting of guindilla pepper, anchovy and manzanilla olives.
But should your appetite require something consisting of more than two bites, head to the dining room, take a seat under those bull horns and summon a bottle of rioja. Then some chorizo-stuffed quail. Then a whole lobster served in a style similar to paella.
Don’t worry. It also has chorizo.
