Baso

Baso feels moody and primal in a way that makes you want to linger over cocktails and tear into a massive pork chop. And thanks to the dim lighting—and the fact that you'll keep ordering more of their delicious small plates —this Spanish restaurant in The Heights makes time a relative concept. Dinner here easily bleeds into the three-hour mark.

Baso’s long dining room with dusty-toned walls resembles a cave. Especially with the dried greenery cascading from the ceiling and smoldering embers in the open-fire kitchen. But this cave happens to be full of expensive furniture and small plates.

photo credit: Quit Nguyen

The Basque pintxos dishes here are built for grazing. Expect tiny plates of game meats balanced with hits of acid, like the venison tartare, or charred shrimp blanketed in a snowfall of red chili powder and hints of lime. Each gets paraded out by eager staff members who recite ingredients as though recording an ASMR video. The table fills up with charred quail or cheesy potatoes acting as background players to support whatever conversation is happening. Then massive pork chops arrive, perfectly seared to a juicy medium balanced by wedges of orange next to a plate of charred cabbage and lamb bacon. All soon crowd together, allowing for a slow bite of this, a spoonful of that, and a stolen forkful of venison tartare.

Pair all of this with a funky bottle of Spanish wine or take selfies in the checker-tiled bathroom. Either way, sink into the meal in a space that feels like a fancy hibernation cover.

photo credit: Quit Nguyen

photo credit: Quit Nguyen

photo credit: Quit Nguyen

photo credit: Andi Valentine

photo credit: Quit Nguyen

Food Rundown

photo credit: Quit Nguyen

Venison

This dish is a punch of earthy meat with just enough acid plus crunch from sunflower seeds, and the sharpness of nasturtium. We suggest slyly inching this closer to yourself so you can secure the last bite.

photo credit: Quit Nguyen

Cabbage

Even though this dish looks like something that might be served on Arrakis, the singed and softened cabbage with smoky lamb bacon make for an incredible, textural dish.

photo credit: Quit Nguyen

Shrimp

This plate of crispy charred shrimp blanketed in chili powder and fresh lime taste incredible together—whether you decide to eat the shrimp shell or not is your choice.

photo credit: Quit Nguyen

Fish

Served smothered in Spanish anchovy pilpil oil and the flavor of spicy-sweet guindilla peppers, the white fish is an acidic reprieve between heavy courses of game meat.

photo credit: Quit Nguyen

Pork

This tasty slab of meat, which barely fits on the flat, is simple but expertly charred to have an outer crust and a medium-rare center. Drench this in as much orange juice as you can squeeze out.

photo credit: Quit Nguyen

Tarta De Queso

We’d like to thank the person who invented the art of baking soft, sweet cheese for their contributions to humanity. Enjoying this soft, burnt-edge creamy cheese tart feels like a fitting way to honor such a gift.