I was invited to review and my meal was complimentary. All views are as always, my own.

Oh Spain, I do love you. Oh France, I do love you too!!!

The Basque cuisine is generous, delightful, and full of character. Delicious tastes and flavors from the countryside and the sea... and Restaurant Basque here in Tulsa is alluring , intriguing and so elegant and sophisticated just like it’s owner-Amelia!

We now have a little slice of The Basque Country right here in downtown Tulsa. Restaurant Basque is just the loveliest of places inspired by The Basque region which is famous for its beaches, ancient culture, and free-spirited people! Dishes at Restaurant Basque are meant to be shared and enjoyed plate by plate, while taking pleasure in the light of good food and good company.

My friend Kathryn and I kicked off the start to our Hot Vaxxed Summer (LOL) with an evening out on the Basque patio for a Friends and Family soft opening. We started with some charcuterie because well- how does one resist cheese?! It’s a meal in itself though so pace yourself if you plan to eat supper.

We loved that you can build your own charcuterie plate picking from Mahòn, Garrotxa, Manchego, Idiazabal, and Valdeón. These are all such divine cheeses. Maó cheese is a soft to hard white cheese made from cows' milk, named after the town and natural port of Maó, on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe. Garrotxa is a traditional Catalan goat cheese. Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. Manchego (one of my faves) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. Queso de Valdeón is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple, or chestnut leaves before being sent to market. Decisions…Decisions..I know! Just look at these pictures and tell me you are not drooling on yourself.

Then you can leave it at that or continue building your charcuterie plate with some Cured Meat! Pick from 18 month Jamón Serrano, Nduja, Saucisson Rouge, Chorizo Picante, and a Rabbit and Duck Cheek Terrine.

If you had to pick just one food to eat for the rest of your life, what would it be?

I know what I’d go for: Spanish ham. In Spain, there’s nothing quite as important as ham. This isn’t just food, it’s the way of life. Just ask a local! All you need to do is mention jamón to a Spaniard and you’ll see their eyes glaze over and their mouth begin to salivate. So just promise me you will pick the Jamón Serrano. Don’t skip it!

Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. I had never had it before and it was quite tasty! Saucisson Rouge is a looped pork salame with pork heart and liver, espelette pepper, chili, and red wine! If you like the intense flavour of chorizo with a touch of spice, the Chorizo Picante is for you! It’s a spicy chorizo but not too spicy. You'll be surprised by its flavour. I was a bit intimidated by the Rabbit and Duck Cheek Terrine but now really regret not trying it! It’s a country-style terrine of rabbit and pork cheeks seasoned with savory flavors of black pepper, garlic, clove, nutmeg, ginger and coriander. I bet it’s just exquisite with crusty bread, candied nuts, and a good spread of mustard.

Will have to try that next along with the bread from Restaurant Basque. They make a Squid Ink Brioche with roasted garlic and piquillo butter and I am so intrigued by the sound of it.

We put a huge dent in our charcuterie along with wine and Sangria. And now it was time for round two working our way down the menu.

Pintxo y Montaditos

Spanish food doesn’t always mean tapas. Often misunderstood some refer to all Spanish food as Tapas. However there are lots of other kinds of Spanish food to discover. The serving style, portion size and the type of dish determines its name and how they charge you (rather than the actual ingredients)

It could be a

Plato (dish)
Racion (portion) or Media Racion
Tapa (snack)
Pintxo (food on a stick)
Montadito (food on bread)

In the North of Spain, you will often see the typical Pintxos. Similar to tapas they are usually more elaborate. The name originates from the stick they typically may have in them. (but not all of them do now) Pintxo is the basque word, but in Spanish it is Pincho. The price of each pintxo is usually the same. You pay according to the number of sticks left on you plate. There are many bars around Spain selling this type of food. One of Rodge’s personal favourites used to be Maitea in Barcelona.

So now what is a Montadito ?

Something on top of a slice of bread. You can find montaditos all over Spain. They are like an open sandwich really, served on white bread, similar to baguette bread. These are most typical in Northern Spain and it’s where you will most easily find them. And now you can get Pintxos and Montaditos right here in Tulsa!

How lucky are we?!

Restaurant Basque offers Quail Egg & Chorizo Toasts, Salt Cod Croquettes, Ham Croquettes, Boquerones, Marinated Olives, Bikinis, and White Bean & Idiazabal Toasts.

I highly recommend the Ham Croquettes… still dreaming of that Serrano Ham with Tomato Marmalade and Guindilla Aioli. The Marinated Olives of course are a must! They are the most beautiful photogenic Spanish Olives with Orange, Garlic, and Chili. The Bikinis are divine. They have Serrano, Manchego, and Garlic Aioli. And my absolute favorite thing was the White Bean & Idiazabal Toast. You get White Bean Purée on a lovely Baguette with Smoked Sheep’s Milk Cheese. I mean….how can you go wrong here!

RacioNEs

Continuing our food journey-we have now arrived at The Raciones. We shared The Stuffed Piquillo Peppers with the most delish fresh imported tuna along with celery, potato, onion, guindilla, and mayo! This was such a perfect light dish for the hot humid weather. We also shared the Charred Spanish Octopus. The char on this just made it for me. I typically refrain from Octopus because I find it to be sooooo mushy. This is served medallion style on a skewer with lemon glaze, pine nuts, manzanilla olives, and fingerling potatoes. I suggest cutting the octopus medallion in half as it is chewy and salty! The Rare-Roasted Yellowfin Tuna was among my favorite dishes. The tuna is SOOOO fresh. This is served over a cucumber salad with tapenade, piquillo pepper, and benne seed. Very light….perfect for the season! And last but not least we tried the Fois Gras Torchon. This is served with brioche, strawberries, and pistachios. Fois Gras is tough for me but I know it is such a delicacy in other places! Try it. You won’t know until you do.

Look forward to trying the Blistered Shishito Peppers, The Fried Calamari, and the Basque-Style Snails on my next visit. I love snails. Oh and I cannot forget to try the Albondigas. (lamb meatballs in broth, roasted garlic and parsley)

Seafood + Carne

And now we have worked our way to the grand finale!

Highly recommend the Adobo Marinated Pork Loin. It’s so tender and served over Chickpeas, Rosemary and Basque-Cider. And The Braised Leg of Lamb was truly sensational. It’s served pot roast style with artichokes, mint, and orange!! Soooo tasty. For me-it really was the star of the whole show.

I look forward to trying The Crispy Skinned Duck Breast and The Cast Iron Roasted Ribs on my next visit. Lin is curious about The Trout and The Ribeye.

We did not get to sample the desserts (Probably for the best -admittedly I was a bit naughty and drank a little too much wine) but are planning a dessert happy hour with cappuccinos and espressos soon! Restaurant Basque has a very fancy coffee machine to make you fantastic coffee.

Look forward to trying more cocktails and wines too as their is quite the selection.

I really loved Restaurant Basque. The seafood is fresh, the ingredients in each dish shine and the space is gorgeous.

Simply put, go now! Get ready to head downtown and travel to the French and Spanish borders and the fertile land from the Atlantic coast to the Pyrenees ranges entering your very own Basque country !

Basque is just two doors down from Amelia’s flagship restaurant - (you can read my review of it here. ) They are ready to take you on a wonderful culinary adventure!

I already can’t stop daydreaming about The Ham Croquettes and the Braised Leg Of Lamb with the artichokes, mint , and orange! And the Rare Yellowfin Tuna .. oh my goodness... !!!!! Soooo divine! And the charcuterie .. sooo delish!

Merci for taking Kathryn and I on this delightful journey when we miss traveling so much Restaurant Basque. We truly felt like we were on holiday! Jennie Lloyd - you spoiled us completely and we just can’t wait to go back. The cooking and the pleasure from it was so consistent. Each dish was packed with so much flavor and the cooking of each dish was astonishing.

I don’t want to bore you too much, but I must say it again – Basque Restaurant is simply magnificent. It’s got charm, personality, great staff – yet delicious food which showcases everything wonderful that The Basque Country has to offer.

I cannot wait to hear about your favorite dishes from Restaurant Basque! Perhaps I will see you there!

Call 918.442.2996 to snag your table or book online here.
Monday- Thursday 5pm- 9pm
Friday & Saturday 5pm- 10pm