This Is TASTE 622: Basque Restaurant Blowout: The Good, The Bad, and the Pil Pil with Max Shapiro
Jul 12, 2025
Max Shapiro, co-host of the Air Jordan podcast and a globe-trotting restaurant critic, shares his culinary adventures in the Basque region of Spain. He reveals must-visit spots like Gresca and Asador Etxebarri, while cautioning against booking at Arzak. Max contrasts his Basque experiences with culinary gems in Los Angeles, including Dunsmoor and Shunji. He also discusses the art of dining service, the complexity of Basque pil pil sauce, and the importance of genuine food reviews in an ever-evolving culinary landscape.
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Shapiro's Emotional Echaberri Experience
- Max Shapiro first visited Echaberri in 2008 after being more excited about El Bulli but disappointed there.
- Echaberri changed his perspective with its incredible ingredient quality and preparation, moving him to tears.
Affordable Premium Wine in Basque Spain
- Wine prices in Basque Spain are drastically lower than in New York or Los Angeles, even for premium French wines.
- This allows high-quality wine experiences at a fraction of US prices including tax and tip.
Expect Quality Wine Service
- For wine service, pay attention to glass cleanliness, pouring, and temperature management.
- If staff neglect these basics, self-pour wine at the table rather than getting poor service.