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.
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