Let's take a moment to appreciate the Gilda, a glorious cocktail snack from the Basque region of Spain.
The snack may differ slightly from bar to bar, but it's a simple hat trick of flavors: a fine Manzanilla olive, a guindilla pepper and one gorgeous fat anchovy from the north of Spain, all tangled together on a toothpick and consumed in great quantities in dark pinxtos bars, usually with glasses of cool Txakoli--a crisp, low-alcohol wine.
Salty, sharp and basically perfect, here's where to get it in NYC.
This East Village restaurant features a classic version of the snack in question ($2) along with one that swaps out regular cured anchovies for vinegary white boquerones ($3). Pair with Spanish cider, obvs.
You couldn't dream of a better guide to Basque cuisine than Alex Raij, who shares the cooking duties with her husband, Eder Montero, at this Chelsea spot. Gildas for days ($2.50).
At this new restaurant in the East Village, keep an eye out for the servers who walk around with giant silver platters full of Jonah Miller's exquisitely constructed Gildas ($3). Point and they're yours.
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