 Gerald Hirigoyen's heart and soul can be found within the walls of Piperade, his beloved restaurant serving up delicious Basque dishes inspired by his homeland. The interior is warmed by hardwood floors, earth-toned walls and a large, central Sheepherder's table, perfect for large parties or communal dining. The menu begins with a selection of small plates that do not shy away from the big flavors of both the Spanish and French dishes of the Basque region. A plate of crisp crab croquettes gets a kick from piment d'Espelette. Sautéed sea scallops are married with chorizo sausage, tart apples and peppery arugula. Those in love with Serrano ham can get a whole plate piled high with thin slices to pair with the house bread and a bowl of fruity olive oil. The large plates are a refined version of hearty, home-style Basque dishes. The namesake, Piperade, is a stew of peppers, onions and Serrano ham topped with the richness of a perfectly poached egg. Another stew dish arrives loaded with swordfish, tuna, cod and shrimp in a rich tomato-pepper broth. A surprising plate of squid braised with grapes, fingerling potatoes and foie gras shows both the uniqueness and sophistication of the Basque kitchen. Desserts, like the cornmeal cake or the orange blossom beignets, shouldn't be missed considering Hirigoyen's time as a pastry chef. The wine list, chosen by master sommelier Emmanuel Kemiji, expresses the breadth of the Basque region with many delicious choices for wallets big and small. |
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