- Allan Evans
Has anyone dined at the Basque restaurant (Marichu?)
near the U.N.? The owner has published a cookbook
which has excellent recipes. One of which, venison
with red currant sauce, made me wild with curiosity.
There seem to be few French touches, although the
Basque region extends into France.
Hi Allan -- have not been to Marichu in a couple of
years. The food there was very good, but your bill
can get pretty pricey. You might do better if you
call ahead to see when Teresa Berrenechea is in the
kitchen (she has another restaurant in Bronxville).
That way, you can discuss with her what to order.
I loved her baby squid with rice in black ink sauce.
re: Gary Cheong
dear guys, sorry to say that marichu in bronxville, a
charming little place where they used to whip out the
real basque brandy only available in the motherland,
has been taken over by a fair to middling italian
place. better luck midtown; check out teresa's new
cookbook for recipes to try at home (stuffed red
re: Gary Cheong
We used to go to their restaurant in Bronxville all the
time when we lived in Westchester. The food was
consistently good and authentic. Teresa told me the
recipes were her mother's and the restaurant was named
after her. They used to have a great tapas bar, and
the brandy referred to was Pacharan which was brought
back from Spain by friends of Raynold and Teresa. We
have not encountered a more authentic Basque restaurant
in New York since. The friendly atmosphere they created
was such that quite often we would start talking to
people at the tapas bar or the next table, quite
unusual in New York.
Good, not great (kinda sorta decent value at lunch, way too
steep at dinner), and though there are some typical dishes, most of them are
"typical-ish" if you know what I mean.
But as the only outpost for this rare and wonderful cuisine (neither the French nor the Spanish are particularly fond of the Basques, but
both proud cultures revere their food), it's worth a visit. I suspect that
the Bronxville branch (104 Kraft Avenue 961-2338) might
be better, but I haven't gone there yet. Anyone who does, please
re: Jim Leff
I would like to get information about basque recipes
such as piperade, chorizo usage, estouffade, kabratxo,
hor's d'oueuvres, etc to be used in a menu for a
restaurante in Belo Horizonte , Brasil.
A cuisine for a Bar, with appetizers, sandwiches.
I'm interested in these rich contrasts as squid with
chorizo, fish mixed with tomato and prociusto, a cod in
a piperade enriched with chorizo, etc.
Chefs as Daniel Boulud are now following that line, what
definetely attracted our attention to. The famous
"punto" of the basque cuisine can be the major issue of
a bistrot cuisine.