GLOSSARY

a little Basque, a little french, a little spanish.

don't let our menu confuse you.

it's all delicious, we promise.

Please enjoy our guide.

Amaro. Extremely broad and bewitching category of spirits made with any and every botanical imaginable.

Boquerones. Preserved white anchovies. Trill the ‘r’ to sound legit.
 

Conservas. Sea snacks. Often tinned, always tasty. Our housemade boquerrrones are conservas.

Cremant. French sparkling wine that can’t be called ‘Champagne’ because it’s made outside of the Champagne region but is still every bit as special (and a great value).


Croquettes. Fried nugget of deliciousness. Chicken, beef, oxtail, shrimp. You name it, you can croquette it.

Espelette. Rock star among peppers, the backbone of many dishes. Smoky-sweet like every Otis Redding song. || See also: piperade.


Gougeres. Sexiest, savoriest cheese puffs you ever did see.


Jamon. Spanish ham, but extra. Dry-cured for months to an unparalleled complexity. Jamon it.

Kalimotxo. Red wine and cola. Cool kids in Spain drink it. (Actually, everyone in Spain drinks it.)

 

Marmitako. A rustic tuna and potato stew traditionally made and eaten by tuna fisherman at sea. No relation to Marmite.

 

Meishan pig. The Wagyu of pork, with fat that marbles like beef. Repeat: pork fat that marbles like beef.

 

Patxaran. Liqueur made from macerated sloe berries. Pinch hitter for rouge vermouth in cocktails.

Pintxos. One-bite (sometimes two-bite) wonders, often on sticks or skewers.

Piperade. Flavor bomb of sauteed bell peppers, onions, tomatoes and espelette pepper. Nonnegotiable in Basque cooking, like mirepoix in France or sofrito in Latin America and the Mediterranean.

 

Porrón. Wine bong. When used properly, it will boost your Instagram following by a third. || Pass the porrón on the left hand side.


Ranch Water. Texas classic (tequila, Topo Chico, lime) with our twist (orange bitters). Zero connection to France or Spain. We just like drinking it.

Salbitxada. A variation of romesco made with almonds, tomatoes and peppers. Acceptable eaten with bread, a spoon or your fingers.


Txakolina. Quaffable wine from Spain’s Basque region. Usually white, always bright and zippy. Put it in a porron!


Vermouth/Vermut. Not your grandpa’s bottle of Martini & Rossi. Ours on draft are herbaceous and floral, good for sipping on their own or in cocktails. 

#severehappiness. A higher state of well-being achieved through the pursuit of $5 cocktails and snacks, 5 to 6 p.m. Tuesday through Sunday.