Zurito

The story

Crafted with passion, served with love

On Charles Street in Boston's historic Beacon Hill, Zurito opens with a simple Basque greeting — Kaixo — and a philosophy to match: "Eat a little bit, often." The restaurant is the Spanish concept from BCB3 Hospitality, and its design draws directly from the streets of Old Town San Sebastián. The team describes themselves as "fiercely proud of all things Basque," and the menu bears that out.

The Team Behind the Bar and Kitchen

Chef and founding partner Jamie Bissonnette shares the vision with founding partners Babak Bina and Andy Cartin. In the kitchen, Chef de Cuisine Ed Churchill leads the day-to-day alongside three sous chefs. The beverage program is the work of Wine Director Nader Asgari-Tari — a James Beard Award semi-finalist for Outstanding Professional in Beverage Service for 2026 — and Oscar Simoza, Director of Spirits. It is that beverage program that earned Zurito Wine Spectator's 2025 Best of Award of Excellence, with the publication also naming it among the twelve "Latest & Greatest Wine Restaurants" in the United States.

Pintxos, Raciones, and the Basque Pantry

The Spanish menu moves through several registers. Pintxos — the small bites that define Basque bar culture — include the iconic Gilda (Cantabrian anchovies, guindilla pepper, manzanilla olive), salt cod-stuffed piquillo peppers, sea urchin toast with garlic butter, and a steak tartare finished with olive, anchovy, and fried garlic. The jamón selection ranges from a 20-month Serrano to the acorn-fed Cinco Jotas Paleta de Bellota, while the cheese board draws on both Spanish and local producers.

Raciones offer more substantial plates: griddled octopus with fingerling potato and pimentón de la Vera, braised beef cheek over potato purée, a squid-ink orzo risotto with goat cheese, and stewed tripe with Basque cider and Cascabel chillies. For the table, the 32-ounce bone-in Txuleton ribeye served with French fries and kimchi is the anchor of the Platos Especiales.

The Wine List and the Glass

The drinks list reflects the same regional pride. Txakoli from Getaria, aged Riojas from López de Heredia, and a deep selection of sherries and vermuts sit alongside Basque cider poured in the traditional style. House cocktails riff on Iberian ingredients — olive oil vodka, red pepper shrub, Pedro Ximénez — while a full non-alcoholic menu ensures nobody is left out of the topa.

Zurito is open for dinner through the week and adds weekend lunch service on Saturdays and Sundays, with an outdoor patio available and private event space for groups.