Txikito

Txikito is New York City’s premier Basque restaurant, located at 240 9th Avenue between West 24th and West 25th Streets in Manhattan’s Chelsea neighborhood. Founded in 2008 by husband-and-wife chefs Eder Montero, a native of Bilbao, and Alex Raij, who grew up in an Argentine family in Minnesota, the restaurant takes its name from a Basque word meaning “small” or a modest pour of wine. Inside an intimate dining room clad in rough-hewn wood and centered around an open kitchen and copper-topped bar, travelers and locals gather for traditional pintxos, coastal seafood from the Bay of Biscay tradition, and crisp Txakolina poured from high above the glass.

What to Expect at Txikito

Dining at Txikito mirrors the rhythm of a traditional tavern in San Sebastián or Bilbao. Rather than dividing the meal strictly into formal courses, the kitchen encourages sharing plates in waves, starting with cold and hot pintxos—snack-sized bites often skewered or served on crusty bread—before moving toward clay-pot stews, braised meats, and whole grilled fish. Chefs Eder Montero and Alex Raij, who also helm Brooklyn restaurants La Vara and Saint Julivert Fisherie and co-authored The Basque Book, maintain strict fidelity to northern Spanish cooking techniques, utilizing piquillo peppers, Idiazábal sheep’s-milk cheese, salt cod (bacalao), and squid ink.

The dining space reflects its name: compact, warm, and lively, with closely spaced wood tables, counter stools flanking the narrow bar, and seasonal sidewalk seating along 9th Avenue during warmer months. The beverage program focuses heavily on the Basque Country, Navarre, Rioja, and French Basque appellations such as Irouléguy. Guests frequently pair their meal with slightly effervescent white and rosé Txakolina wines, traditional Basque dry ciders (sagardoa), Spanish vermouths on tap, or reserve bottles of aged Rioja.

• Gildas and Cold Pintxos: Classic San Sebastián skewers threading salt-cured anchovies, pickled guindilla peppers, and Manzanilla olives, alongside tuna belly and deviled egg bites.
• Croquetas and Bocadillos: Crisp, creamy croquetas filled with jamón serrano or mushrooms, plus the signature El Tigre, a warm pressed sandwich of thinly sliced beef and melted cheese.
• Txipirones en su Tinta: Tender baby squid simmered in a rich, glossy black sauce made from sweet onions, tomatoes, and natural squid ink.
• Pil-Pil and Clay-Pot Seafood: Traditional Basque cod or seasonal fish emulsified gently in olive oil and garlic (pil-pil), as well as hearty bean and clam casserole dishes.
• Txakolina and Basque Cider Program: A curated cellar of crisp, high-acid Txakolina wines from Getaria, Bizkaia, and Araba, poured aeratingly into flat-bottomed tumblers alongside dry artisanal ciders.

Txikito at a Glance

Visiting Tips, Getting There & Nearby Pairings

Because Txikito’s dining room holds only a modest number of tables, securing a reservation in advance through Resy is strongly advised, particularly for prime dinner seatings between 6:30 PM and 8:30 PM from Thursday through Saturday. Solo diners and pairs seeking a spontaneous meal have the best luck arriving right at the 5:00 PM opening to claim stools at the front bar. Getting there by public transit is straightforward: take the C or E train to 23rd Street and 8th Avenue (a five-minute walk west) or the 1 train to 23rd Street and 7th Avenue. The restaurant features a ground-level entrance off 9th Avenue and low-top tables, though the narrow aisle between the bar and kitchen can feel tight for wheelchairs or strollers during peak service; calling ahead allows staff to reserve the most accessible front table.

Txikito sits in the heart of West Chelsea, making it an ideal evening anchor after exploring the neighborhood’s art and architectural landmarks. Spend the late afternoon walking the elevated pathways of the High Line, accessing the park via the staircase and elevator at West 23rd Street and 10th Avenue just one block west. Art enthusiasts can spend a couple of hours touring the contemporary galleries clustered between 10th and 11th Avenues from West 20th to West 26th Streets, or stroll across the historic brick walkways of Penn South and Clement Clarke Moore Park directly across 9th Avenue before sitting down for pintxos.

Frequently Asked Questions

What are Txikito’s opening hours and when is the best time to visit?

Txikito is open for dinner seven nights a week, serving from 5:00 PM to 10:00 PM Sunday through Thursday and from 5:00 PM to 10:30 PM on Fridays and Saturdays. Arriving between 5:00 PM and 5:45 PM on a weeknight offers the most relaxed dining pace and the best chance of securing a walk-in seat at the bar.

How much does a meal at Txikito cost and are reservations required?

Expect to spend roughly $55 to $85 per person before tax and gratuity for an assortment of three to four shared pintxos and plates plus a glass of Txakolina or Rioja. Reservations are highly recommended via Resy, though a limited section of the bar is held for walk-in guests each evening.

How much time should I budget for dinner at Txikito?

Plan to spend 1.5 to 2 hours for a full dinner progression of pintxos, shared seafood and meat dishes, and dessert such as seasonal Basque cheese or sheep’s-milk curd (mamia). If you are stopping by the bar for a quick glass of wine and two or three pintxos before a show, 45 to 60 minutes is sufficient.

Does Txikito accommodate dietary restrictions and what is the dress code?

Because traditional Basque cooking relies heavily on fresh fish, legumes, vegetables, and olive oil, pescatarians and gluten-free diners will find numerous natural options on the menu, alongside select vegetarian plates. The dress code is smart casual, fitting smoothly with Chelsea gallery-goers and neighborhood residents.

When planning your Paradise travel guide or browsing verified restaurants in Paradise, pair this stop with standout local spots including May Kaidee, Nakaji, Mandalay Bay Beach, and Philippe Chow (0.7 km away).