Spain’s Basque region is a culinary stronghold, known for its casual pintxo bars and its Michelin-starred restaurants. It’s also the inspiration for one of Boston’s newest restaurants.
Zurito opened in November in the Beacon Hill neighborhood, taking over the space formerly occupied by Bin 26 Enoteca, a Boston staple that served Italian food and wine for 18 years. It’s the latest project from BCB3 Hospitality, the group led by chef Jamie Bissonnette and restaurateurs Andy Cartin and Babak Bina. It’s their fourth concept following Korean restaurant Somaek, a bar called Temple Records, which is inspired by Japanese listening lounges, and Sushi at Temple Records.
The redesigned space accommodates 64 diners and draws inspiration from the rustic pintxo bars of San Sebastián, Spain. The interior features exposed wood beams and custom stonework, zinc counters, and a mix of communal wooden tables, high-top seats, and bar seats. Subtle notes of red and green tiles pay homage to the Basque flag.
Zurito comes from BCB3 Hospitality, a local group cofounded by (from left to right) Andy Cartin, Jamie Bissonnette, and Babak Bina. Photo credit: Brian Samuels Photography
The opening is a comeback story of sorts for Bina, who owned Bin 26 Enoteca with his sister.
“I think for BCB3 — or any restaurant — taking over a space that once housed a successful restaurant can be a positive,” Bina said. “Neighbors’ expectations are understandably high, but we anticipated that and prepared for it. The real challenge, perhaps, was in my own mind as co-owner of both Bin 26 Enoteca and Zurito. I thought navigating this transition might be tricky, but it has been nothing short of wonderful. Old friends and new ones alike have been incredibly supportive and enthusiastic about what we’re doing at Zurito. We are very lucky for this support.”
Zurito’s menu was inspired by Bissonnette’s travels throughout the Basque region. It features a rotating menu of bite-size pintxos, like pan con tomate, salt cod-stuffed piquillo peppers, sea urchin toast with garlic butter and mustard, and gildas, the iconic regional snack that sees anchovies, peppers, and olives stacked and skewered.
The menu was inspired by Chef Bissonnette’s travels throughout the Basque region of Spain. Photo credit: Brian Samuels Photography
There are Spanish hams and cheeses as well as a variety of traditional small plates like patatas bravas, squid ink risotto, and griddled shrimp with pimenton chile oil and garlic. A handful of larger-format dishes complete the menu, anchored by a 32-ounce bone-in rib eye served with fries and kimchi.
“I love Basque cuisine. The Basque people are known for their dedication to great food and fresh ingredients, investing so much time, effort, and passion into their meals,” Bissonnette said. “Food-first cultures like theirs are endlessly inspiring to me. Being in the Basque region is a dream for that reason alone. Add to that the incredible farmland producing top-quality meat and dairy, one of the best places to forage for mushrooms, exceptional wine and liquor, and some of the best seafood in the world — what’s not to adore?”
Gildas are a traditional pintxo featuring anchovies, peppers, and olives. Photo credit: Brian Samuels Photography
It’s a fair question, and one that’s best contemplated over wine. Zurito’s wine director Nader Asgari-Tari put together a global wine list with more than 400 bottles, including plenty of Spanish labels and rare vintages sourced directly from cofounder Cartin’s personal wine cellar.
Rounding out the drinks program are sherries, vermouths, sangria, and an innovative cocktail menu created by director of spirits Oscar Simoza. One highlight is the Negroni-like Campi, which merges orange wine with strawberry-infused Campari and citrus and is topped with paprika and basil oil.
