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All-Grown-Up, Txikito, A Basque Restaurant Reopens In New York

Por: Forbes Life September 30, 2022

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It rarely happens. ‘Remarkable’ was the only word that came to mind as I tasted the king oyster mushroom carpaccio sprinkled with sweet Marcona almond crumbs, late-tomato dice, and bits of Idiazábal, a sheep cheese from the Basque region. Why remarkable? Because of the mix of texture—the almond pieces large enough to stand up to the mellow sensuality of the thinly-sliced mushrooms, the combination of flavors—the lightly sharp cheese... + full article



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