Called, simply, “Dinner at the Chef’s Counter,” Bar Biscay now offers a five-course menu of entirely off-the-menu items every Tuesday through Saturday. The four-seat chef’s counter faces the open kitchen, so guests will feel like a part of the action, watching and interacting with Chef Johnny Anderes and team while they create special dishes solely for them every evening.
Anderes’ cooking style is rooted in the direct, simple approach of Basque cuisine while taking inspiration from the interconnected cuisines found all along the north coast of Spain and the west coast of France.
In addition to the five-course meal, dinner includes drink pairings that will also change depending upon the menu. Everything from Basque vermouth to specialty cocktails to offerings from Bar Biscay’s wine menu will be served with each course.
Dinner is $65 per person for food and drink pairings, not including tax and service charge.
Additionally, the West Town restaurant has added some options to its Tuesday through Saturday 3 to 5 p.m. Happy Hour specials. On the drinks side, look for a rotating Happy Hour cocktail, 10-oz. Estrella beer and vermouth shot, and glass pours of white, red and rose wine, all for $6. New food additions include snacks like nuts, olives, house pickles, cheese and charcuterie to create your boards, as well as the rotating selection of five pintxos for $8 — always available for your post-work/day-off snacking needs.
Sunday brunch now features the “Porron Power Hour!” when four wine and cocktail porrons are half-priced from 1 to 2 p.m. Porron-drinking instructions are free of charge.