Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Manhattan >
Dec 12, 1998 08:09 AM

Basque cuisine

  • a

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.

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    3 Replies
    1. 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
      peppers, etc.)

      1. re: mariabennett

        Aw !!! That sucks. Well, lucky we still have the one
        in Mid-town. Thanks for the info.

        1. 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.

    2. 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
      report back!

      1 Reply
      1. re: Jim Leff
        mauro bernardes

        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.