
622: Basque Restaurant Blowout: The Good, The Bad, and the Pil Pil with Max Shapiro
This Is TASTE
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Dining Adventures and Disappointments
This chapter features a vibrant discussion around the must-visit restaurant Eshtabari and its rise to culinary fame, despite the chef's reluctance to engage with ranking events. It contrasts memorable dining experiences, including the exquisite red bream dish at Echabari, with frustrations faced at the less satisfying Recondo. The conversation highlights the impact of dining companions and the significance of clear communication in enhancing the overall experience.
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