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RhonelyInsanediego
Oct 23, 2012 05:34 PM
Costa Brava in Pacific Beach has good Spanish and Basque tapas.
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You forgot to list "The Pyranees Cafe" in Bakersfield. It is, in my opinion, just like Noriega's. In fact, I prefer to alternate between Noriega's and The Pyranees Cafe because variety is good.
Truth be told, I like The Pyranees cafe just a little more than Noriega's because of the sides....Really rustic things, and the slices of blue cheese.
I don't think that you can go wrong with Basque, unless you go to the Brass Rail in Alturas on the way to Boise, because when you come back through Winnemucca and stop at Ormachea's you will barf at the thought of the Brass Rail.
Maxim Extea is great.....I called ahead, and told the owner I was bringing the wife and 5 kids....he laid out a table for us complete with centerpiece........You see, I try to visit all the Basque restaurants, and cook Basque at home.......
I didn't realize I had trained my kids to eat in courses....I cooked a Basque Meal for an employee and his family. When my kids found out we were eating Basque, they pulled up to the table and sat patiently......My employees kids went nuts waiting for courses....so I brought it all out at once.......But my kids sit and grill when a Basque meal comes around. They know the routine...Spaghetti and French fries and Chicken at the same meal........all their favorites.
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re: bukzin
toodie jane
Oct 29, 2012 11:44 PM
Is this Basque Norte a new incarnation? I ate there about 10-12 years ago, but it was out on N Esplanade, "in the boonies" and was very quiet, and owner (in his 60's) was contemplating closing. Perhaps a family member moved it closer to town? Meats were excellent but the sides were rather ordinary.
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re: toodie jane
Yes, this is the same place, north end of town.
Still owned by the original family, very nice folks.The new tapas menu is a nice addition.
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Like most of the Basque places, this one has been around for a very long time.
Nice folks good food.
Easy parking, room for RV's etc.
http://www.basquenorte.com/basque-nor...
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Basque Norte
3355 Esplanade, Chico, CA 95973 -
ThisNThat
Mar 3, 2011 06:58 PM
The Brass Rail - City of Alturas
http://chowhound.chow.com/topics/633146
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Brass Rail
Lakeview Hwy, Alturas, CA 96101 -
Basque dining equals volume dining and not much more. But it is a fine local tradition and restaurants have happy crowds. Go for the whole experience, but not for the taste or refinement of the food. it is bulk overkill. But what isn't in America?
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re: glbtrtr
Melanie Wong
Mar 2, 2011 09:27 AM
Your statement may be true of the old places in the Central Valley that grew out of boarding house eats for the working man. But entirely false for the modern Basque restaurants in San Francisco and Sonoma or in the Basque homelands that offer some of the most experimental and refined cooking in the world. Here's an old thread that talks about the differences.
http://chowhound.chow.com/topics/18152-
re: Melanie Wong
You are correct -- I was referring to our Central Valley experiences as well as an old one in Truckee decades ago. What takes Basque food up a notch in the ones you have recommended? My only experience has been with rather plain, bulk items -- yes, sliced tongue is a novelty, but there was little to recommend recently it at WoolGrowers other than everyone snickering we were eating tongue which is a rarity on US menus, but not on Mongolian Airlines where it was the inflight meal flying from Ulan Baator to Irkutsk (!) My seat mate leaned over and uttered the obvious line " Do you have the Grey Poupon?"
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re: glbtrtr
Melanie Wong
Mar 2, 2011 03:10 PM
I wouldn't say that I was necessarily recommending those two places, just linking them up for the poster who wanted to know where the Basque restaurants are. There are several more in the SF Bay Area that I can't link here.
The post that I wrote 10 years ago in the thread I linked explained the differences between the meat-and-potatoes boarding house cooking and the detailed Basque cuisine of its coastal cities. To offer some examples of the former, here's a link to my report on Piperade in San Francisco,
)
http://chowhound.chow.com/topics/46593
And, I will get around to posting about Gilroy's Lizarran on the SF board, but for now, here's a slide show of the traditional Basque style pintxos (skewered tapas) that I consider food art. The ingredients, cooking style, finesse, and presentation at both establishments is much different than boarding house food.
http://www.flickr.com/photos/melaniewong/tags/lizarrangilroy/show/
(click on "show info" in the upper right corner to see captionsFor an example of where Basque cuisine is headed, take a look at Arzak's website.
http://www.arzak.info/ing/home.asp?800-----
Lizarran
7400 Monterey St, Gilroy, CA 95020-
re: Melanie Wong
Goodness sakes, the Lizarran recommendation in Gilroy looks wonderful. Thank you for providing the photos. Always happy to find a good road stop place on the drive from Santa Barbara to SF. Looks like it will be Gilroy next time which never even got a nod in the past.
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Lizarran
7400 Monterey St, Gilroy, CA 95020-
re: glbtrtr
Melanie Wong
Mar 2, 2011 07:35 PM
I've had lunch at Lizarran three times in the past year. Ducking in and ducking out in 40 minutes or less. It can be a very fast meal if you stick to the pintxos that are pre-made and on display in the tapas bar.
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Lizarran
7400 Monterey St, Gilroy, CA 95020
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re: Melanie Wong
PolarBear
Mar 2, 2011 06:17 PM
Good grief, these pics should be the definitive entry under Food Porn in the dictionary, probably illegal in a number of states. Thanks Melanie, looks deserving of a Chowdown, and while I take exception to the characterization of our central valley offerings as being bulk and overkill, we would kill to have some of these tasty dishes. Also, agree about Piperade, had a wonderful meal there on our last visit to the City.
Cheers,
Dave
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re: PolarBear
Melanie Wong
Mar 2, 2011 07:37 PM
Two hours from Fresno, 1 1/2 hrs from SF, yes, Gilroy's Lizarran would be a good spot for a bi-regional chowdown. My first time there I made inquiries about bringing in a group and was advised that Saturday lunch time is dead, so a good spot. The full menu is available from opening at noon until closing, plus a few lunch special deals. Let's stay in touch about this, maybe in a month or two when the outside patio will be warm enough.
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Lizarran
7400 Monterey St, Gilroy, CA 95020
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re: Melanie Wong
fame da lupo
Oct 17, 2012 10:21 AM
Pintxos are not skewered tapas but are typically like canapes or crostini, where something delectable is placed on top of bread or some other delivery device. The "skewer" or toothpick is placed into the bread for math purposes; at the end of the meal, you add them up to get your bill. Pintxos are served on the bar, free for all style, and payment is on the honor system. Not sure anywhere in the US maintains this aspect of the tradition.
Just thought I'd add this to an otherwise great discussion of the California Basque tradition!
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re: fame da lupo
Melanie Wong
Oct 17, 2012 01:49 PM
The word "pintxo" refers to the toothpick or spike. If you take the time to look at the slideshow in my post, you will see many examples of them, mostly on top of bread and all with a toothpick holding them together. Guess I don't understand why that is not a "skewered tapa".
These are from a restaurant in Gilroy, CA that has since closed in the year and a half since I posted. This restaurant would run an electronic tab, but it did provide a tall cup for holding and counting the depleted skewers. I believe that the NY branch and the Fullerton, CA branch may still be open.
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re: Melanie Wong
fame da lupo
Oct 17, 2012 02:24 PM
"Skewered" calls to mind an actual skewer like you have with a shish kebab. Just wanted to clarify that pintxos are like canapes.
The "tx" in pintxo makes the English "ch" sound, so it's pronounced PEEN-cho. You'll see it spelled "pincho" on Spanish tapas menus, although the "pincho moruno" is an actual shish kebab derived from the Moors.
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re: fame da lupo
Melanie Wong
Oct 17, 2012 06:48 PM
Thank you for clarifying your viewpoint. Pintxos differ from the run of the mill canape or are a subset, if you will, precisely because they have a skewer in them.
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re: Melanie Wong
hill food
Oct 30, 2012 12:48 AM
Pintxos - is there a linguistic jump? I'm not saying there's not. Basque, Catalan and Sardegna etc. have old influences (Phoenician, Etruscan, etc.) that we don't consider.
so the idea of 'pinch' = 'bit' makes sense. the skewer idea is good but is more along the idea of picadillo
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re: fame da lupo
The Chowhound Team
Nov 15, 2012 12:30 PM
Some discussions of places to eat in Barcelona has been split over to our Spain board so those recommendations can be found by people looking for food in Spain. You can follow them over here: http://chowhound.chow.com/topics/8778...
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Melanie Wong
Mar 2, 2011 01:02 AM
A couple more for the thread:
Matxain Etxea in San Juan Bautista
Lizarran in Gilroy-----
Matxain Etxea
206 4th, San Juan Bautista, CA 95045Lizarran
7400 Monterey St, Gilroy, CA 95020Lizarran
7400 Monterey St, Gilroy, CA 95020 -
air
Sep 7, 2010 02:03 PM
I'll be heading to Bakersfield soon and I am curious as I've never had Basque before and I'll do some more reading on the cuisine. Could you guys suggest some specific things to order? What kind of price range would a typical meal run at these places?
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re: air
Dinner entrees run around $12-$30 for the full dinner. A setup, everything but the entree, runs aroun $8 - $12 depending on the place. We'll sometimes order one dinner with an entree, the other just a setup and share the entree.
Lamb is the usual specialty but I find that most do steaks and chicken very well also.
By all means, try a Basque place...eat family style if you can and go hungry.
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re: heckonwheels
air
Sep 8, 2010 01:34 PM
Good to know. From what I can tell after more reading, everyone pays a set amount since it is all family style, so my question about what to order isn't relevant since they serve whatever they make on a given day. When travelling, I usually find myself eating solo (typically I am with people who aren't as adventurous with food), so this sounds like a great way to have dinner and meet new people.
What is the dress code like? The whole thing seems casual so in other words, ok to wear jeans/flip flops?
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Best overall of the Basque places that I've been to, IMO, is Benji's in Bakersfield. They also have the best salad I've ever had anywhere. Centro Basco in Chino has the best pickled tongue and house wine. Woolgrowers in Bakersfield is solid. There's also Le Chalet Basque in La Puente that is very good but also very quiet and underpatronized. Continental in Glendora purports to be Basque but is more prime rib house with some Basque tinges. Service is glacially slow there too.
Just over the border in Gardnerville, Nevada (south of Carson City on 395) is JT's and the Overland Hotel. I always seem to get there when JT's is closed. Overland is good...service can be brusque for some people, I have no problems with it.
I still need to try Noriega's...was unable to make their starting time the last couple of times I tried...and Pyranees in Bakersfield. I still need to get to Fresno to try their's too.
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Chalet Basque
200 Oak St, Bakersfield, CA 93304›5 Replies-
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re: PolarBear
We3 had dinner at the Santa Fe Basque Friday night before the game and I was suprised to see Checken Noodle soup being served. They had some of the basics I always see in the Bakersfield Basque places such beans and green salad (without tomatoes), however they served lamb stew, potatoe salad with some bay shrimp, and nice rolls. Pickled tongue was a pay for side dish, no salsa, no cabbage soup, no tomatoe salad no french fries. The lamb chops my daughter ordered medium came well done, the fried chicked was a half checked that looked fried goodness. My calamari was OK, a little tough but acceptable.
Danny
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Santa Fe Basque Restaurant & Bar
3110 N Maroa Ave, Fresno, CA 93704
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re: heckonwheels
SteveTimko
Sep 13, 2010 07:15 PM
I have to disagree on the Overland. It's no where near int he same league as JT's. And and as long as we're talking about Nevada, there's also the Santa Fe and Louie's Basque Corner in Reno and The Martin and Ormachea's in Winnemucca and the Star and a couple of others I can't remember in Elko.
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Here's a link to an older post of mine about the Noriega Hotel
http://chowhound.chow.com/topics/8453...
at the end of this thread there is a recent update ........still sounds good.-----
Noriega Hotel
525 Sumner St, Bakersfield, CA 93305›1 Reply -
PolarBear
Aug 12, 2010 05:30 PM
Just north of Paso Robles in a little burg called San Miguel is the Tenth Street Bistro, we had an interesting night there not long ago, not sure we would repeat, google or search the board, I think I reported on it. Have heard mention of a little Mexican place near the Chevron station that's piqued my interest.
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re: PolarBear
I agree on 10th St. Bistro. Two different nights about 10 months apart, and it was exactly the same menu, but not prepared as well the second time. The Mexican place next door is a winner, mainly for the tamales. They only make a certain number every day, and if you are later than about noon, you can miss them. --- Though, they might make a second batch later in the day. Best to get their phone number when you go thru, and if you like the tamales, order on the phone, next time.
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DiveFan
Aug 12, 2010 03:19 PM
What's the latest on Chalet Basque? I was happy with both the food and the seating options (small booth for this traveler). It is also freeway close.
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Chalet Basque
200 Oak St, Bakersfield, CA 93304Wool Growers Restaurant
609 H St, Los Banos, CA 93635›2 Replies-
re: DiveFan
Chalet Basque is still there serving traditional Basque plates. Chalet Basque has been for awhile now a popular spot for the younger crowds on weekends. It is adjacent to Hwy 99 and has individual tables/booths in a 70's style retro feel. If you're driving a distance specifically to eat Basque, I would go with Woolgrowers, Noriega or Benji's.
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Chalet Basque
200 Oak St, Bakersfield, CA 93304 -
re: DiveFan
PolarBear
Aug 12, 2010 05:25 PM
Not sure why the automoron inserted Wool Growers in Los Banos into your post, but to avoid confusion the Chalet Basque is in Bakersfield. Kudos to DiveFan and chris1401 for outing this place that seems to have been under the chowdar for a long time.
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Chalet Basque
200 Oak St, Bakersfield, CA 93304Wool Growers Restaurant
609 H St, Los Banos, CA 93635
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There are about eight Basque restaurants in Bakersfield. Some are a little more traditional than others.
The three best IMO are:
Wool Growers Restaurant
620 East 19th Street
Bakersfield, CA 93305
(661) 327-9584Noriega Hotel Restaurant
525 Sumner Street
Bakersfield, CA 93305
(661) 322-8419Benji's French Basque Restaurant
4001 Rosedale Highway
Bakersfield, CA 93308
(661) 328-0400A few tips - Most of these places are pretty busy on weekend nights, call ahead for reservations if possible. Noriega seats everyone at 7 p.m. - if you miss it, you miss it. However, many people like the one seating/family seating because it's part of Basque tradition.
Depending on your travel arrangements, Benji's is the closest to Hwy 99 (about four blocks away) and is close to hotels if you are planning a night stopover.
Hope this helps.
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Wool Growers Restaurant
620 E 19th St, Bakersfield, CA 93305Benji's French Basque Restaurant
4001 Rosedale Hwy, Bakersfield, CA 93308Noriega Hotel
525 Sumner St, Bakersfield, CA 93305 -
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re: normalheightsfoodie
Agrippa
Aug 28, 2010 09:36 PM
I've been eating at the Bakersfield Basque Places for years.
You can't go wrong with either Benjis or Wool Growers.
Overall, I think Benjis is slightly better than WGs, but I really like WGs lamb chops.
Benjis has excellent steaks, and I think their sides (soup/salad/fries) are better.
IMO, both restaurants are gems, and help make Bakersfield a decent food destination.
BTW, I am not a big fan of the Los Banos Wool Grower's, been there a few times and had some really inconsistent food (especially the entrees)-----
Wool Growers Restaurant
620 E 19th St, Bakersfield, CA 93305-
re: Agrippa
fame da lupo
Oct 22, 2012 11:30 AM
Ate at the Los Banos Wool Growers yesterday for Sunday lunch, had a very good time and thought the food was respectable. Lamb chops--my main dish--were well cooked and flavorful. Best of all, great atmosphere!
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re: PolarBear
toodie jane
Oct 29, 2012 11:25 PM
PB do you know of the one in San Juan Batista? just read about it...
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re: toodie jane
PolarBear
Oct 30, 2012 06:54 AM
Thanks for the reminder TJ, I've had it on the list for some time but haven't been. Checking my notes what caught my eye were many different items (Spanish Basque?) from the traditional Basque that we're used to, Lamb Shank, Gambas,Ox Tail Stew, Tongue dinners, and Sweetbreads. I don't see the shank on the current menu, may be a special item. They also have a new website, the old one comprised of their name returns an Asian page. Hopefully some hound will chime in with recent experience.
[ETA] Noticed that the lamb shank is lister under ala carte and they also offer paella for two, with a 20 min. prep time.
Matxain Etxea
206 4th Street, @ Franklin off The Alameda (E entrance to SJB)
831-623-4472
http://www.thebasquerestaurant.com/ -
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