It's official! As of tonight, Audubon Park's newest and perhaps most hotly anticipated restaurant, Txokos Basque Kitchen, is open for business. James Beard Award semifinalist chef Henry Salgado describes the concept behind Txokos, his second restaurant, in this video, but basically, it's a bit different from his very well-established New Smyrna Beach flagship, Spanish River Grill. Txokos is named after secret dining societies that exist in the food-obsessed Basque region of northern Spain, near the Pyrenees and the border with France. Specialties of that region include game, seafood, mushrooms, artichokes, broad beans and great wine.The restaurant space has been slowly coming along on the first floor of East End Market, and after a week or so of soft-opening seatings, they announced today that Txokos Basque Kitchen is ready and willing to serve the public. Here's a look at tonight's menu; of course, you can expect menus to change daily. We'll keep you posted once we get a taste.
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