
The Basque cheesecake cart at Txula Steak offers a variety of cheeses to grate on top of dessert
Txula Steak
New York City’s limited selection of Basque restaurants just expanded with the addition of a new steakhouse celebrating the flavors of northern Spain.
On Wednesday, October 1, José Andrés Group debuted its newest restaurant, Txula Steak. Located inside José Andrés’ Mercado Little Spain at Hudson Yards, the restaurant aims to replicate the spirit of asadores via traditional Basque techniques and flavors. The new restaurant has taken over the now-shuttered Leña, an open fire Spanish grill.
“Basque Country has long been at the forefront of culinary innovation and a leader among steakhouses,” said Nicolas Lopez, Concept Chef Partner for Mercado Little Spain. “The care, attention to detail, and rich tapestry of flavors that Basque cuisine was built on is dynamic and ready for the spotlight”
Txula Steak is named after the Basque Country’s Txuletón, a 60-day aged beef ribeye cooked over live fire. Inside the restaurant, a Josper charcoal oven has a flickering live fire to cook meats, seafood, and vegetables.
Rockwell Group designed the space into a minimalist sit down restaurant with modern lighting; new wood walls, carpeted floors, and tables dressed in crisp linen. A thick, yellow-tinted pane of glass separates the space from the wider market.
Txistorra at Txula Steak
Liz Clayman
Dining at Txula Steak
The Txula Steak menu starts with pintxos, Basque-style bite-sized appetizers, including Jamón Ibérico de Bellota, seared foie over grilled bread, red tuna gildas, and creamy croquetas.
Entrees include a selection of signature cuts including Ibérico pork, premium American beef, and Spanish lamb, this first time it will be served at a restaurant in the United States. Two of Spain’s most celebrated dishes will also feature prominently on the menu: cochinillo (suckling pig) and lechal (baby lamb).
“The food of Basque Country, or País Vasco, has such an amazing story to tell. The Basque country of Spain has some of the best ingredients on the planet, both from the sea and the land. Culturally, the Basque people live around the table, food is everything, flavorful meat and game, fresh seafood, amazing produce, and more cheeses and wine than you could even eat and drink in your dreams,” said Chef José Andrés.
Iberico ribs on the fire at Txula Steak
Nitzan Keynan
Continuing from Leña’s menu will be the Txuleburger made with dry-aged ribeye, and served on a brioche bun with Basque piparra peppers, and a Bravas-inspired burger sauce.
Seafood from Spain and the United States including West Coast oysters, txipirones (Baby squid), red shrimp and Spanish bluefin tuna is on the menu.
To end the meal, a cheesecake cart offers original Basque cheesecake and multiple cheeses to choose from as a topping, grated tableside with olive oil, salt, Spanish honey, and truffles, while in season.
The beverage program at Txula Steak features over 250 Spanish wines, Spanish ciders, an expansive cocktail list featuring tableside vermouth service, plus a Basque take on the famous ‘Salt Air Margarita’ dubbed the Salt Air Donostiarra.
Pintxos at Txula Steak
Txula Steak
A thematic martini, the Martina Hayworth, is crafted with Spanish olive oil-infused gin and a Basque gilda on top.
“Uniting the soul of Spanish food in the heart of New York City has always been what Mercado Little Spain is all about,” said Sam Bakhshandehpour, Global CEO of José Andrés Group. “Opening our first Basque-inspired steakhouse here is a natural extension of that vision.”
Txula is now open for dinner from 5 p.m. – 10 p.m daily. Lunch service will begin on Monday, October 13 from 12 p.m. – 4 p.m.
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