Piperade Menu

Piperade Restaurant Review:

Gerald Hirigoyen's heart and soul can be found within the walls of Piperade, his restaurant serving up 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, tart apples and peppery arugula. Large plates include the namesake piperade, a stew of peppers, onions and Serrano ham topped with the richness of a poached egg. Another stew dish arrives loaded with swordfish, tuna, cod and shrimp in a tomato-pepper broth. 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, known for being one of the best regional lists in the city, is curated by master sommelier Emmanuel Kemiji. Wines express the breadth of the Basque region, and there are many choices for wallets big and small.