Txokos (pronounced cho-kos) Basque Kitchen at East End Market in Audubon Park opened earlier this year in March 2014. The much anticipated restaurant is brought to us by James Beard award nominated Chef Henry Salgado of New Smyrna Beach’s Spanish River Grill.

A fifth generation Floridian, Chef Henry Salgado grew up cooking with his Cuban grandmother in his hometown of Tampa. A graduate of the Florida Culinary Institute in West Palm Beach, he worked his way through the kitchens of the south. He along with his wife, Michele, eventually opened Spanish River Grill in 1999, earning a semi-finalist nomination for the 2012 and 2014 James Beard awards.

At Txokos Basque Kitchen, Chef Henry and his team bring the flavors of Northern Spain to the expanding Orlando food scene, utilizing homegrown produce, locally raised provisions and Florida seafood. The menu features authentic Pintxos (small plates), Spanish wines and a wood fired Asador for grilling.

The menu at Txokos Kitchen is seasonally driven by Chef Henry’s access to the East End Market’s vegetable garden, local, sustainable seafood and many talented Florida farmers.

They recently started brunch service on the weekend and so we dropped by with some friends and came away very impressed.


Brunch Menu at Txokos


Brunch Menu at Txokos


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We love the decor at Txokos, modern yet rustic – comfortable place to go with a group of friends to share pintxos small plates over a meal


You can't have brunch with out mimosas and sangrias


You can’t have brunch with out mimosas, bloody marys, and sangrias


Wood grill at Txokos Basque Kitchen


A gorgeous Wood fired Asador grill is featured at Txokos Basque Kitchen


Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. One of my favorites - the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp. - $10


Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. – $10 – One of my favorites – the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp.


Calamari Fritto - lightly fried with a house made romesco sauce for dipping


Calamari Fritto – lightly fried with a house made romesco sauce for dipping -$7


Tortilla Espanola - a tapas classic, not the corn tortillas that we are used to - these tortillas are made with layors of potato, onions, and eggs with a tomato aioli - $5


Tortilla Espanola – a tapas classic, not the corn tortillas that we are used to – these tortillas are made with layors of potato, onions, and eggs with a tomato aioli – $5


Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12


Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12


Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12


Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12


Jamon pintxos - thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli - $13


Jamon pintxos – thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli – $13


Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen


Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen


Baked Spanish Toast - cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg - the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14


Baked Spanish Toast – cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg – the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14


Tacos con Bacalao - Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette - $14 - the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.


Tacos con Bacalao – Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette – $14 – the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.


Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit


Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit


Jamon Stuffed Trout - Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad


Jamon Stuffed Trout – Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad

TXOKOS BASQUE KITCHEN
3201 Corrine Dr.
Orlando, FL 32803
info@txokoskitchen.com
321.972.8852

Dinner
5PM – 10PM | Tuesday – Thursday
5PM – 11PM | Friday & Saturday
Brunch
11AM – 3:30PM | Sunday


Chef Henry Salgado working the kitchen at Txokos


Chef Henry Salgado working the kitchen at Txokos

Txokos Basque Kitchen on Urbanspoon



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