A friend who’s a food professional recommended Txikito, the Basque restaurant in Chelsea from chef owners Eder Montero and Alexandra Raij. Our waiter was friendly, but not very knowledgeable, needing to look at a menu to describe the offerings.

We nibbled the salted pipperrak ($9), blistered Gernika peppers sprinkled with sea salt while sipping a glass of 2013 Verdejo, Basa, Rueda, Vuira ($40). Next a disappointment: warm tiny Kroketas ($5 for two), basically bacalao (dried salted codfish) in a white sauce, formed into croquettes, breaded and fried until crispy. Pricey for the size.

Amazing — and not to be missed — are  the concentric circles of thinly sliced octopus (pulpo, $15) served carpaccio style with lemon juice, olive oil and sprinkled with red pepper (piment d’espelette). Sadly the Maine-sourced plump mussels with Basque white beans in a parsley and white wine broth ($16) were almost too salty to eat.

The flavor of the tender and crispy slow-roasted suckling pig over a chimichuri sauce ($32) was perfection, although a bit pricey for the size portion as it had no accompaniments.

Even thought I found it pricey, I would still recommend a visit.
– bonnie

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Txikito
Chelsea
240 Ninth Ave
New York, NY 10001
(212) 242-4730

Txikito on Urbanspoon