How Much Should A Pintxo Cost?

There it is. So innocent looking. Saliva inducing. Juicy lobster, resting atop cava aioli, on perfectly toasted bread. This pintxo has won the hearts of many, along with a permanent place on the menu at one of San Sebastián's bars of note, Zeruko.

And I don't know if, in good conscience, I can ever taste it again.

Last night, I engaged in a good old-fashioned pintxo hop with some friends. One of our stops was Zeruko, and a moment of 'this can't be happening' came about when they brought us the bill. This sweet, innocent piece of bread?

€7.50.  In US dollars, that is $9.75. For a piece of bread, measuring about 4.5 inches long and 2 inches wide. I know it's lobster, but come ON.

This brings about the bigger question: WHAT THE F@#$? 

No, kidding. The bigger question is: What is happening to San Sebastián? This small snippet of a night out in the old town is a hint, I beileve, of what's to come. Prices keep going up, bars cater to a world of weekending gabachos (French) and summering tourists. With every newspaper article raving about this hidden gem, every English menu, every time you're asked to pay before you finish eating, Donosti (that's San Sebastián, to locals) becomes more Disney-fied.  It's normal, inevitable, even. And it's good for the economy, one supposes.  I feel trite complaining about this, but it's how I feel and I am just thankful to have been here before the pintxos hit the fan. When Donosti was still slightly authentic.

BUT SERIOUSLY. $10 FOR A PINTXO? WHAT IS THIS, NEW YORK? I DON'T KNOW IF I CAN EVER GO BACK THERE.

(sheds a tiny tear)

Please comment below. Am I unreasonable? Equivocated? Romantic? Spoiled? Want to hear what everyone thinks about this.

In the Reno Gazette-Journal

Yesterday's Reno Gazette-Journal featured an article of mine.  I wrote, photographed, and recipe engineered it.  Hope you like!

You can read it here.

I guess I should credit my hubby for taste-testing? A hard life, sampling gildas, braised beef peppers and chorizo cooked in cider.

365 Tuesdays

We already know that Borda Berri is one of the best bars in San Sebastián. But the secrets of its menu still remain insider knowledge. They usually have a ravioli that changes according to the season. At the moment, they have a scallop saffron ravioli that you have to try.

Price.- 3,50€

Part of 365cities project.

365 tuesdays

foie in atari

Atari. Oh, Atari. As many times as I've gone, I've never been able to recommend it because of its general lack of anything that even resembles customer service. However, after about two years, it's growing on me! And they do have ONE THING. 

The foie micuit toast is a must-mention when talking about Donosti's pintxos. There isn't a better one, anywhere. If you've never asked how they make it, don't. But know it's an art, and in Atari it's done by hand to great result. Then, it's sprinkled with black pepper and sea salt.  

Fortunately, foie and gintonics are a fine pairing.

Part of 365cities project. 

365 tuesdays

Cephalopods at Senra

Besides being the pintxo bar in Gros that stays open the latest, Bar Senra has other good points. Amonth them are its cephalopods.  The txopitos, or baby calamari, are the perfect snack: salty, a bit greasy, and accompanied by lemon (and for those who know to ask, aioli).  The fried calamari are also worth ordering. All in all, it's a great place for tentacle lovers.  

Part of 365cities.