Note: As far as we know, Huertas is still a great restaurant; however, it no longer offers the tasting menu described in the review below. The restaurant nixed that in April 2015, in favor of a broader Basque à la carte menu.
What does a restaurant have to do to get reviewed in this town? Huertas in the East Village has been open for nearly six months, and the only professional review I can find is by Robert Sietsema in Eater: three stars.
Our sample size is smaller than Sietsema’s, but we share his enthusiasm: Huertas is shout-from-the-rooftops good. Imagine a Basque Torrisi Italian Specialties, as it was originally, before the Torrisi sensation went viral.
You might have predicted success, when a couple of Danny Meyer alums are in charge. Chef Jason Miller has worked at Chanterelle, Gramercy Tavern and Savoy, before joining the opening team at Maialino, where he was sous-chef. After leaving Maialino, Miller did an apprenticeship in Northern Spain—hence the Basque connection. His partner and General Manager is Nate Adler, who was beverage director at both of Meyer’s Blue Smoke locations.
Huertas is two restaurants in one. In the front room, there’s a bar and high-top tables where you can order a variety of pinxtos ($4–12 each, passed around dim sum style), cheeses, cured meats, and larger plates (raciones).
In the 24-seat back room, there’s an astonishingly good deal: a reservations-only five-course prix fixe menu for $55 (a few months ago, it was $52 for four). It changes daily, and if you book on OpenTable, they email it to you in advance. Wine pairings, which are generous, are an additional $30.