Bistro Basque, Milford CT, Well Worth the Trip

Just like the Basque region is divided between France and Spain, so is Bistro Basque’s menu: it combines Spanish tapas with French bistro offerings in a casual atmosphere with incredibly friendly service.

Leonardo Carreno, the manager, greeted me and my friend with a smile that didn’t fade from his initial description of the wine offerings up until we received our check. I’d go back just for his friendliness and efficiency!

As we waited for our first tapas, we sipped Aizea “Breeze” Albariño ($8 a glass).  Interestingly,  this is the same crisp and citrusy Albariño served at the Manolo restaurant media event.

David Fernandes, originally from Biarritz in the Basque region of France, opened the restaurant May 2007. He doesn’t advertise; it’s all word of mouth.

“We have big mouths,” joked my friend Lynne, knowing we had planned to share our discovery with our networks.

Our first two tapas were perfectly prepared. The slices of wild mushrooms in the Champignons sauvages sautees (wild mushrooms sauteed in garlic, parsley and sherry vinegar, $6.50)  were rich and earthy, with a sauce so good we needed to sop it up with the warm and crispy bread.

The Picodon (Baked goat cheese toasts,($6.50) was even better, with warm chevre seasoned with herbes de Provence topped with perfectly grilled smoky tomatoes.

We weren’t sure we even had room for the other two selections, as these were quite filling… But once they arrived, we ate them with the same gusto.

The sweet apple chunks married perfectly with the slices of sausage in the  Boudin aux pommes (Portuguese Sausage with apple compote, $7).  The Crispy Ravioli (Stuffed with lamb shank, onion, mushrooms, $11) is a tapas from the dinner menu, which are also served at lunch… if you ask.

I know I’ll go back to Bistro Basque, to dine outside on their patio even in the fall — as David explained the patio now has a both heated floor and glass roof to keep it warm when it’s chilly out.