Txikito

After a long pandemic pause, Alex Raij and Eder Montero’s acclaimed Basque restaurant reopened in summer 2022 in Chelsea. With wood-panelled walls and unfussy candlelit tables, Txikito exudes the warmth of a neighbourhood favourite, while the cooking has more finesse than you might expect from that dining category. Octopus carpaccio is thinly sliced and finished with piment d’espelette, artichokes are accompanied by shaved beets and caviar, and turbot is roasted and served whole.\ntxikitonyc.com