At Gilda, Basque pintxos are filtered through a distinctly Chicago lens. The restaurant channels the spirit of San Sebastián’s counter-side dining but adds its own irreverent, “dirty Basque” sensibility to the tradition. This isn’t a reverent recreation of northern Spanish food, but rather a version that feels entirely at home in its West Town neighborhood. The result is a dynamic, communal setting where creativity is rooted in classic forms before being spun into something new. The intimate space buzzes with an energy that feels both intentional and cool, a tavern serious about its food without taking itself too seriously. The selections are a study in this hi-low philosophy, where expertly sourced ingredients are presented in straightforward, compelling ways. The kitchen has quickly become known for its treatment of Ibérico pork, with cuts like *secreto* or *pluma* being a recurring highlight for many guests. Alongside these ambitious plates are perfectly executed standards that demonstrate a deep respect for their origins. The Tortilla Española, for instance, is frequently singled out for its ideal texture, and cod croquetas are noted for their rich flavor. Of course, the iconic Gilda pintxo—the salty, piquant skewer of anchovy, olive, and pepper that gives the restaurant its name—makes its own appearance, a nod to the foundations of the food it celebrates. This blend of heritage and local character extends to the bar. The cocktail list features thoughtful creations that stand on their own while pairing beautifully with the plates. Drinks like the Lady Gilda, a savory martini, or the Working-Class Muscle, which incorporates a whisper of Malört, ground the beverage program firmly in its Chicago locale. The constant interplay between Spanish inspiration and American swagger defines the city’s first Basque tavern.
