Le Basque

Le Basque Le Basque is an upscale vegan restaurant that masterfully blends the rich culinary traditions of France and Spain into a unique, plant-based dining experience.

Four desserts. One plate. Zero regrets. 🖤✨ Introducing our new Petit Fours at — a sampler built for those who can't ch...
04/28/2026

Four desserts. One plate. Zero regrets. 🖤✨

Introducing our new Petit Fours at — a sampler built for those who can't choose just one.

🥥 Coconut mousse & mango, crusted in mango-infused white chocolate
🍓 Lime strawberry cashew cheesecake, strawberry coulis, dehydrated strawberries & strawberry powder
🫐 Blackberry tart, white chocolate blackberry mousse, mint, blackberry preserve & fresh blackberries
🍫 Pistachio & chocolate mousse, kataif noodles, white chocolate & string halva sesame candy

This is what a grand finale looks like. 🍽️

Every ring, cut by hand. Every one, battered by hand. Our Calamares Fritos start with oyster mushrooms — sliced, dredge...
04/23/2026

Every ring, cut by hand. Every one, battered by hand.

Our Calamares Fritos start with oyster mushrooms — sliced, dredged, fried to a crackle — and land next to smoked paprika aioli, a squeeze of lemon, and a drizzle of mojo. The texture is the whole point. The flavor is the reward 💫

Patatas bravas on the left. Truffle shrimp ravioli on the right. A glass of something Spanish in between. This is the s...
04/22/2026

Patatas bravas on the left. Truffle shrimp ravioli on the right. A glass of something Spanish in between.

This is the shape an evening at Le Basque tends to take — small plates, slow sips, the kind of dinner that rearranges your night around it.

Reserve via the link in bio. 🍷

In San Sebastián, pintxos are a ritual — stand at the bar, order one, move on. Ours carries the whole Basque spirit in ...
04/21/2026

In San Sebastián, pintxos are a ritual — stand at the bar, order one, move on.

Ours carries the whole Basque spirit in a single bite: chorizo warmed with ñora chili, smoked pepper goat cheese, pickled fennel, apple, black olive, dill. Sharp, smoky, bright — the way it should be.

Walk-ins welcome at the bar. 🍷

Marble, candlelight, and a ceiling made of sky ✨️ The upstairs room at Le Basque was built for the slow kind of evening...
04/17/2026

Marble, candlelight, and a ceiling made of sky ✨️

The upstairs room at Le Basque was built for the slow kind of evening — the one that moves with conversation, with the light shifting above, with a second bottle you didn't plan on opening.

Reserve at the link in bio 💫

Grilled chicken, chorizo, bomba rice — all carrying the color of saffron 🌿 Piquillo peppers, confit sunchokes, a splash...
04/16/2026

Grilled chicken, chorizo, bomba rice — all carrying the color of saffron 🌿

Piquillo peppers, confit sunchokes, a splash of white wine, garlic doing quiet work in the background. Cilantro to finish. The socarrat at the bottom is the reward for cooking it the right way.

Valencia taught us the rules. We keep them 💫

The bar has been reimagined 🍸 Introducing our new cocktail menu — each glass tells a story, built from intention, balan...
04/13/2026

The bar has been reimagined 🍸

Introducing our new cocktail menu — each glass tells a story, built from intention, balanced by craft, and finished with something you won’t forget. Swipe through and find yours.

Reservations in bio ✨

04/09/2026

Where every dish tells a story and every corner begs to be remembered. This is more than a meal — it’s an experience crafted for all the senses. ✨🍽️

Reserve your table → Link in bio

Crispy on the outside, tender in the middle — our Patatas Bravas are everything. Smoky tomato brava sauce, a silky aioli...
04/08/2026

Crispy on the outside, tender in the middle — our Patatas Bravas are everything. Smoky tomato brava sauce, a silky aioli drizzle, and enough heat to keep you coming back. 🔥

Come try them tonight — link in bio to reserve your table 💫

Goxua is Basque for "sweet." This is our interpretation. Layers of almond cake and wildflower honey custard, quince cha...
04/06/2026

Goxua is Basque for "sweet." This is our interpretation.

Layers of almond cake and wildflower honey custard, quince chantilly folded into the cream, apple compote carrying the quiet tartness of the season — and beneath it all, a pour of Sagardoa, the cider that has been made in the Basque Country for centuries.

A dessert rooted in place. Entirely its own.

Reserve via the link in bio.

Black garlic. Burnt shallot. A plant-based quail egg settled gently on top. Our Truffle Beef is built on contrasts — th...
04/03/2026

Black garlic. Burnt shallot. A plant-based quail egg settled gently on top.

Our Truffle Beef is built on contrasts — the deep umami of black garlic lemon sauce against a cloud of truffle goat cheese purée, shallot oil that adds smoke where you least expect it, and chervil lifting everything with the faintest whisper of anise. The quail egg ties it together. The truffle runs beneath it all.

Reserve via the link in bio. ✨

Address

15 Union Square West
New York, NY
10003

Opening Hours

Monday 4:30pm - 10:30pm
Tuesday 4:30pm - 10:30pm
Wednesday 4:30pm - 10:30pm
Thursday 4:30pm - 10:30pm
Friday 4:30pm - 11:30pm
Saturday 11:30am - 11:30pm
Sunday 11:30am - 10:30pm

Telephone

+12124576261

Website

Alerts

Be the first to know and let us send you an email when Le Basque posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category