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Prices are based on dinner for one without wine.
Long a magnet for roving European foodies, the Basque region’s cuisine is making inroads in the capital, Ember Yard one of two recent openings. Here, as the name hints, the emphasis is on gorgeously charcoal-grilled northern Spanish delicacies and Italian influences, as seen in dishes like grilled cuttlefish with n’duja, salt marsh lamb and octopus in peperonata sauce. Not for dieters.