Txikito

About

In the West Chelsea glow of Txikito, Basque flavors speak with quiet authority. Chef Alex Raij channels the pintxos bars of San Sebastián with meticulous sourcing and instinctive warmth, from silken salt cod to slow braised lamb and an astute Spanish wine list. The room hums with dark wood and burnished tin, intimate yet urbane. Since opening in 2008, Txikito has remained a discreet power address for those who prize precision, provenance, and a certain Iberian soul.