Latest news with #Basque
Eater
10 minutes ago
- Business
- Eater
Find a Taste of Old-World Madrid at a New West Village Restaurant
There was a time when an enclave of Spanish restaurants clustered around West 14th Street, making up a 'Little Spain.' Establishments like El Faro, at one point the oldest-running Spanish restaurant in New York, which opened in 1927 and closed in 2012, were homes-away-from-home. Today, virtually none of those original Lower Manhattan restaurants remain. La Nacional, a society for Spanish immigrants in New York, many of them Galician, serves as a living archive. In the West Village, Sevilla — open from 1936 — is still standing. Further north, El Quijote, first founded in 1930, has been luxuriously restored at the new Hotel Chelsea. Lanna Apisukh/Eater NY On Thursday, July 31, Bartolo debuts at 310-312 West Fourth Street, near West 12th Street, from a chef who has devoted his career to cooking and researching Spanish food. The West Village is a homecoming for Ryan Bartlow, having long ago worked at Quality Eats. He's adamant that 'by no means is this Spanish inspired, it's a Spanish restaurant.' By that, he means that Bartolo's dishes are 'equal or comparable if you were transported to Madrid.' He did the same at his first restaurant, the Basque Ernesto's, which opened at the end of 2019, in Two Bridges, where he looked more to tradition than trend. But it became a part of one anyway, as gildas found their way to nearly every small plates wine bar in this part of Manhattan (and yes, they'll also make an appearance at Bartolo.) A space with old-world character was a requirement. Bartlow, along with his wife, Davitta Niakani-Bartlow, and her sister and fellow operating partner, Alexandra Niakani, had considered taking over the decades-worn Spain space, a former restaurant known, before it became a pandemic casualty, for its 'Bohemian pedigree (and free tapas).' But in the end, they infused Spanish history into this West Fourth Street storefront: a space with its inherited low-slung ceilings combined with interior design choices that feel at once like a new restaurant that will age well and one that already has been there for years. The kind of place where there are white tablecloths and waitstaff wear uniforms, as it would be at some of the family's favorite restaurants abroad. 'Spaniards really love to get dressed up to go to dinner,' says Davitta. 'We really want to bring back great hospitality,' Alexandra adds. Details are meticulous down to the custom ashtrays that drop down with the check, but will also be for sale. Overall, the menu and space itself feel more 'sophisticated' for their hospitality group, Terracotta's, sophomore project, says Bartlow. Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY There's a front bar, where guests can start with pan soplao, little bread pillows, personalized with the Bartolo name from a bakery in Spain called Panaderia Jesus, served with jamón Ibérico, and an embutido plate (charcuterie featuring morcilla, chorizo, and lomo), or pork belly chicharrones, with Marcona almonds. Dinner is in the luxe dual dining rooms. Dishes on the opening menu include ajo blanco, a chilled almond crema traditionally served with halved grapes or honeydew, but with Bartlow's tweaked addition of honeydew sorbet with balled melon. 'It's a contrast of temperature and texture,' Bartlow explains (it'll be rotated out when the weather drops). There's Madrid-style tripe with morcilla; red wine-braised oxtail ('not with mashed potatoes, not with anything else but fried potatoes, a very particular type of fry!' he says); and a fried egg dish with potatoes, shrimp, garlic, and parsley. 'A lot of it is homages to classic Spanish gastronomy… many times it's that the quality and attention to details gets lost by the wayside and you're left with something that doesn't exemplify what it is that we really love [about Spanish restaurants],' says Bartlow. 'We're trying to show how striking and confident an ingredient with not much else on the plate can be.' To do so, you need the best sourcing, and they work with Lidia Sanchez, a premier importer behind Taste of Spain Foods, for many of their featured products. Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY Large-format options, like suckling lamb and whole-roasted pig, served in terracotta cazuela, will be offered in limited quantities. Lanna Apisukh/Eater NY On the dessert side, Bartlow is offering a frozen custard with raisins and Pedro Ximenez sherry; an egg-yolk flan, and more. At most Spanish restaurants, tarta de queso (cheesecake) is a required order: at Ernesto's, it's a Basque cheesecake, and at Bartolo, it's whole mini-cheesecakes with crust, where the batter includes a domestic Bayley Hazen blue cheese: 'There's a little bit of salinity, but by no means is it overwhelming,' says Bartlow. Cocktails come from Thomas Thompson, who is also the bar director at Ernesto's, with drinks like a cantaloupe margarita with txakoli, a Basque Country wine, and a nonalcoholic version with the guindilla peppers; other drinks use ingredients like tomato and saffron. Wine director Daryl Coke, who also holds the same position at Ernesto's, has brought together a list that focuses on sherry and vino de pasto; customization in the fine details extends to its own cuvée, house bottles, including a cava, with the elegant Bartolo logo. 'There isn't much like this, if at all, in New York, and I want to show how good it can be,' says Bartlow of the restaurant's ethos. 'The most important thing is making something I actually like to eat.' Reservations are now available on OpenTable. From left: Ryan Bartlow, along with his wife, Davitta Niakani-Bartlow, and her sister and fellow operating partner, Alexandra Niakani. Lanna Apisukh/Eater NY
The Citizen
an hour ago
- Entertainment
- The Citizen
Recipe of the day: Passion fruit cheesecake for National Cheesecake Day
Join us in celebrating National Cheesecake Day on 30 July 2025 with our special recipe of the day – because South Africans love their cheesecake too. Cheesecake in all its guises – baked, not baked, chocolate, Basque, New York-style, topped with whipped cream, fruits or coulis, on a short crust pastry or biscuit crumb base is the perfect treat for afternoon tea or morning coffee. You just can't go wrong with this delicious, creamy cake. Time Square's Sous Chef Cynthia Supplied Time Square's Sous Chef Cynthia Bombe has shared her speciality in honour of National Cheesecake Day in the US, although you can indulge in the passion fruit cheesecake any time you please. 'When I was a child growing up in Diepkloof, Soweto, I used to help my mom bake scones and jam tarts, which she sold. So that is where my passion for baking comes from, and I decided to pursue it as a career,' says Bombe, who holds a chef's certificate in Food Preparation from the HTA School of Culinary Art. 'I love pastry, it is my passion. I didn't have any experience when I joined Time Square, I had to adapt and fell in love with it. You have to be patient working in this part of the kitchen.' Bombe paid tribute to Time Square's executive sous chef, Nonkosi Vellem, 'who showed me almost everything I know'. Today, Bombe is a supervisor, working with banqueting, sometimes preparing up to 1 000 plates at a time. 'I oversee functions, making sure the food is out on time and that there are no complaints. I have to delegate to the junior chefs and also manage orders to ensure stock continuity.' Try this simple recipe and impress your friends and family with the Recipe of the day, passion fruit cheesecake. ALSO READ: Recipe of the day: Bruffin (brioche muffin) with avo butter Passion fruit cheesecake Base 200g coconut biscuits, crushed into crumbs 80g melted butter 25cm springform pan Filling 625g cream cheese 375ml condensed milk 4 eggs 40ml lemon juice 30ml vanilla essence 32g Maizena 250g passion fruit (granadilla) purée Method Preheat oven to 150°C Mix the biscuits and butter together. Press firmly into the bottom of a springform pan. Refrigerate while making the filling. In a bowl, add cream cheese and beat until smooth. Add condensed milk, lemon juice, vanilla essence and mix well. Beat in the Maizena and mix well until smooth. Add in eggs one at a time, ensuring a smooth mixture. Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles. Bake at 150°C for 1 hour. Allow cheesecake to cool for 2 hours and refrigerate overnight. Remove cheesecake from the springform pan. Garnish as desired to complement your Recipe of the day. Recipe of the day: Passion fruit cheesecake for National Cheesecake Day Cheesecake in all its guises – baked, not baked, chocolate, Basque, New York-style, topped with whipped cream, fruits or coulis, on a short crust pastry or biscuit crumb base is the perfect treat for afternoon tea or morning coffee. You just can't go wrong with this delicious, creamy cake. Time Square's Sous Chef Cynthia Bombe has shared her speciality in honour of National Cheesecake Day, although you can indulge in the passion fruit cheesecake any time you please. 'When I was a child growing up in Diepkloof, Soweto, I used to help my mom bake scones and jam tarts, which she sold. So that is where my passion for baking comes from, and I decided to pursue it as a career,' says Bombe, who holds a chef's certificate in Food Preparation from the HTA School of Culinary Art. 'I love pastry, it is my passion. I didn't have any experience when I joined Time Square, I had to adapt and fell in love with it. You have to be patient working in this part of the kitchen.' Bombe paid tribute to Time Square's executive sous chef, Nonkosi Vellem, 'who showed me almost everything I know'. Today, Bombe is a supervisor, working with banqueting, sometimes preparing up to 1 000 plates at a time. 'I oversee functions, making sure the food is out on time and that there are no complaints. I have to delegate to the junior chefs and also manage orders to ensure stock continuity.' Try this simple recipe and impress your friends and family with the Recipe of the day, passion fruit cheesecake. Author: Thami Kwazi Ingredients Scale 1x 2x 3x Base 200g coconut biscuits, crushed into crumbs 80g melted butter 25 cm springform pan Filling 625g cream cheese 375 ml condensed milk 4 eggs 40 ml lemon juice 30 ml vanilla essence 32g Maizena 250g passion fruit (granadilla) purée Instructions · Preheat oven to 150°C · Mix the biscuits and butter together. Press firmly into the bottom of a springform pan. Refrigerate while making the filling. · In a bowl, add cream cheese and beat until smooth. Add condensed milk, lemon juice ,vanilla essence and mix well. Beat in the Maizena and mix well until smooth. · Add in eggs, one at a time, and mix well until smooth. · Pour the mixture onto the chilled crust and smooth the top. Tap the tin on the counter a few times to remove any air bubbles. · Bake at 150°C for 1 hour. Allow cheesecake to cool for 2 hours and refrigerate overnight. · Remove cheesecake from the springform pan. Garnish as desired. Serve and enjoy!
BBC News
13 hours ago
- Sport
- BBC News
Newport 'blown away' by Bilbao reaction to Basque refugee kit
Newport County officials have been "blown away" by the response to their new kit, commemorating Basque refugee children fleeing the Spanish Civil War.A group of 36 children from Bilbao were relocated to Caerleon in 1937 to escape the conflict, and some of their descendants still live in the town to this Tuesday night, a commemorative away kit, modelled on Athletic Bilbao's red and white stripes, was officially worn by Newport County for the first time as the Exiles sealed their place in the Carabao Cup main draw after beating Barnet on penalties."I shed a tear when I first saw it," admitted the club's creative director Neal Heard. He added that more shirts were sold abroad than in the UK when it first launched. Mr Heard, a self-confessed "history geek", first pitched the idea last year having grown up in the area and known about the Basque children's contingent sent to Caerleon were among a group of 4,000 who were relocated across the UK, as civil war raged in Spain between the Nationalists of General Franco and Republican Heard soon realised, however, that even among locals, it seemed to be a forgotten piece of history."I've been surprised how many Newportonians have said 'we never knew about it'," he said."For me, Wales forgets some of the good stuff it's done and how it connects to the world." "I love this story and thought we should bring attention to it - how can we bring it up to the modern day?"Mr Heard then contacted Athletic Bilbao - who play in Spain's top division, but have a policy of only signing Basque players - and they enthusiastically agreed to collaborate."It's a moment of history that's very, very important for the Basque country as a nation," said Dan Parry, Athletic Bilbao's International Communications Officer."It was one of the lowest ebbs in in the country's recent history, at least - and Wales responded, when the Basque country needed help."So I think it's a kit that really resonates with our fan base." That appears to have translated into sales, with a video of the kit filmed in Bilbao leading to more orders coming from Spain than the UK during the initial reaction has not surprised Christopher Evans, a Newport County fan who recently published the first English-language book on the history of Athletic Bilbao."I think the story is amazing, and it resonates with what's going on in the world," he said."I'm proud to be from Newport and live in Caerleon, and I'm proud that we took in refugees."I've seen people on social media, fans from Swansea and Cardiff saying 'I'm not a Newport fan, but I'm buying the kit'."When Neil mentioned the concept to me, straight away I thought 'this is going to fly'." One of the 36 children who found themselves at Cambrian House in Caerleon in 1937 was Andres Benavente, who was 11 at the evacuation had happened following the bombing of Guernica by Franco's forces, where hundreds of civilians were killed in the town near Bilbao."He did say that was one of the things that lived with him," said Andres' son Steven, who still lives in Caerleon. "They were affected for the rest of their lives."He said that when the children had art lessons, the first thing the kids would do was paint pictures with planes and tanks, and all the horrors that went with it." Leaving his parents behind, Andres' loneliness was compounded when his sisters were placed in Scotland, where one died before he saw her later found out that both his parents had also been killed in the conflict, with his father executed for his links to the socialists."It was a difficult time for him in many ways," said Steven. "Language was a problem, but he eventually settled."With virtually no money to pay their way, the children were cared for by Maria Fernandez - a Basque woman living in the area - and formed a dance troupe and choir to help raise funds. There was also a football team, the Basque Boys, who toured south Wales and played games at grounds including Somerton Park in Newport and Cardiff's Ninian soon made a name for themselves as one of the most formidable youth teams in the country, and two of the boys went on to play professionally after returning to was one of the few who remained in Caerleon after the end of World War II, and Steven says it was "great" that the "Children of 37" were now being remembered once more."The shirt is covered in names of people I've heard from the past, names I remember my dad speaking of," he said. Historian Hywel Davies, who has written a book on the Basque children evacuated to Wales, said locals in Caerleon were especially "supportive and welcoming" at the time."Caerleon was probably the most successful 'colony', as they called them, in Britain," he said."People gave their last penny [to help them]."It was part of a political awakening in the 1930s, in particular with the miners' union, and maybe we've forgotten that, maybe we've forgotten generosity and kindness."Their story deserves to be remembered, but it also makes people more aware of the fact that we are interlinked, and we're not going down the road of isolationism and fear of refugees."Because what went on then is something that needs to be replicated, not just remembered."
Yahoo
18 hours ago
- Sport
- Yahoo
Inaki Williams on being first black captain of Athletic Club – ‘The far right is in fashion, those of us…'
Athletic Club star Inaki Williams has this season been named the first black captain in the history of the Basque club, a milestone that he discussed on Tuesday. Los Leones are just 14 years on from their first ever black player. Back in 2011 Marcelo Bielsa handed defender Jonas Ramalho his debut against Sevilla, who has Angolan roots, marking a major milestone in the history of Athletic Club. Just three years later, Williams would take to the pitch in 2014. After former captain Oscar de Marcos announced his retirement, Williams has taken over the armband as the longest-serving first-team player. Inaki Williams: 'It was destiny that I was born in Bilbao' The press conference given by Williams made headlines for his criticism of Barcelona's pursuit of his brother, Nico Williams. However a much more important discussion was sparked when the elder Williams was asked about his taking over as the first black captain at San Mames. 'It means a lot. It seems like a coincidence when my mother and father gave birth to me in Bilbao… but it's destiny. We are lucky to represent many people who come from abroad to earn a living and be a reference, both in the Basque Country and in Spain, it's important.' Williams believes in positive political and social impact Williams went on to say that it was important to give visibility to his background, amid the current political and social crisis, given the intense attacks on the working class and immigrant population from Spain's far right political parties. Both Williams brothers have suffered racial abuse on the pitch too. 'We are people from humble families and publicising this is good for everyone. It's fashionable to be far right and those of us who have a voice will try to continue to prove them wrong, and break down barriers.' Image via Inaki Williams / Twitter / X The background of Williams brothers The 31-year-old, who has played for both Spain and Ghana, was born in Bilbao to Ghanaian parents, with his mother walking across the Sahara desert before crossing into Spain at the Melilla border. His family was taken in by a Basque priest in Pamplona, hence the common Basque names Inaki and Nico. Recent weeks in Spain have seen vigilante mobs marauding around the suburbs of Madrid, attacking people of immigrant backgrounds, spurred on by the rhetoric of the far-right Vox party.
New York Times
19 hours ago
- Entertainment
- New York Times
The Libertine Team Goes Full Francophile at Chateau Royale
Opening Cody Pruitt, a Francophile who spent time in France, knows the difference between bistro, like his casual Libertine in the West Village, and restaurant, like the more polished Chateau Royale in Greenwich Village, both of which he owns with Jacob Cohen. (Neither is a brasserie, best defined in New York by Balthazar.) 'I wanted comfort and nostalgia,' he said of the new restaurant with a ground floor bar and a skylit dining room upstairs. The executive chef, Brian Young, worked at the Quilted Giraffe and brings along Barry Wine's iconic beggar's purses. Foie gras, escargots, duck à l'orange and chicken Cordon Bleu are also on the menu, some of which is served at the bar. (Tuesday) 205 Thompson Street (Bleecker Street), There's more to Spain than paella and Basque cheesecake. Ryan Bartlow, the chef and an owner of Ernesto's, knows it; New York is learning it, or rather, relearning it, as he's proving with his latest venture. Years ago part of the West Village and Chelsea was a 'Little Spain,' a vestige of which is La Nacional on 14th Street. It's the neighborhood of Mr. Bartolo's new slice of Madrid, a taverna with a wine list that's almost entirely Spanish and a menu of tapas like anchovies with butter; tortilla de patatas; and pork belly, along with assorted rices, suckling pig and stews. The setting combines napery and velvet upholstered formality with old-world reclaimed wood. (Opens Thursday) 310 West Fourth St. (West 12th Street), 646-494-4970, A dress rehearsal for a fall opening on Van Brunt Street in Brooklyn is happening for this Cambodian spot temporarily camping out Fridays through Sundays through Aug. 24 at the restaurateur Billy Durney's Billy's Place in Industry City. Hōp's owners, Bun Cheam and Cait Callahan, both worked at Mr. Durney's Red Hook Tavern. The samplings from their future menu include beef skewers and fried noodles. (Friday) 87 35th Street (Third Avenue), Industry City, Brooklyn, 718-576-3556, A whiskey bar with an inventory of more than 400 labels, plus a list of cocktails like a barrel-aged manhattan, classic boulevardier and a rum-based Trinidad sour, offers an excuse to settle in, not just stop for a quick shot. The bright, windowed space with exposed brick and leather banquettes also serves plates of tuna tartare, cured salmon and cucumber rolls. It's the work of Andy Lock, who ran the bar at Gotham Bar & Grill and was a sommelier at the Lobster Club. 476 Driggs Avenue (North 10th Street), Williamsburg, Brooklyn, 914-826-2402, This restaurant, by the marquee Japanese chef Masaharu Morimoto, is cutting its teeth in Montclair, N.J., with a major installation. It's a partnership with the ambitious Montclair Hospitality Group. A follow-up in Manhattan, and eventually in other cities, is planned. Here, more than 200 diners will find a Japanese restaurant, sushi and omakase counter included, dressed for a turn as a steak house. Permutations of Wagyu from several sources, creations like tuna pizza and even tacos are on the menu. (Thursday) 193 Glenridge Avenue (Forest Street), Montclair, N.J., 862‑333‑4833, Want all of The Times? Subscribe.
