Salt cod might be the best thing served inside a piquillo pepper — fragrant, intense, and chewier than fresh fish. The peppers are roasted until they begin to collapse, their sweetness playing against the salted cod depth. This is a single-bite indulgence that draws you back for a second bite immediately. Reviewers consistently note this as the most addictive small plate on the menu.
Tips from diners
Start with these — they're small, affordable, and prove the kitchen's attention to detail.
A deconstructed Spanish classic — Cantabrian anchovies (sweeter and less intense than other anchovy styles), pickled peppers, and buttery Castelvetrano olives threaded on a toothpick. The interplay of briny anchovy, piquant heat from peppers, and fruity olive creates a moment of intense flavor in a single bite. This is the antithesis of the fishy anchovy — these are delicate and complex.
Tips from diners
Watch the bartender assemble these from fresh ingredients — it's worth the price just to see the care.
Fermín's 20-month cured jamón serrano arrives in paper-thin slices, almost translucent. The muscle fibers are visible. The flavor is salty, concentrated, and complex from age and specific raising conditions. Served alone or with bread, this is a study in patience — the animal was raised in specific conditions, slaughtered by hand, and aged for nearly two years to achieve this depth.
Tips from diners
Pair with Spanish tempranillo ($8 a glass) for the classic combination that defines Basque casual dining.
Braised until fork-tender, beef cheek becomes unctuous and deeply flavored. It's served over silken potato purée, finished with scallion oil for brightness. The contrast — tender meat, creamy purée, sharp scallion oil — shows the kitchen's understanding of balance. This is comfort refined without pretension.
Tips from diners
Order 2-3 of the raciones to share family-style — this is how the kitchen intends them to be eaten.
Buttery sea urchin (uni) is spread on crispy toast. The uni's natural brininess pairs with the crust's salt and char. This is luxury expressed simply — premium ingredient, perfect technique, minimal fussing. If you've never had uni, this is the ideal introduction. If you love it, this is refined restraint.
Tips from diners
Order this as a final bite — uni's richness and the toast's crispness make a memorable closing.
Zurito opened in November 2024 as chef Jamie Bissonnette's Basque-inspired pintxo bar on Charles Street in Beacon Hill. The restaurant specializes in Spanish tapas-style small plates, cured jamón legs hanging above the wine shelves, and an excellent wine program that earned Wine Spectator's 2025 Award of Excellence. The energy is packed and social — standing-room bar counter, small plates designed to share, and Spanish wine by the glass from $8. The aesthetic is European casual, the execution is refined.
This is a bar counter + tables hybrid. Counter seats are walk-in only, first-come. The counter experience (watching preparation) is the best seat.
Reservations available for tables but not the bar counter. Call ahead on weekends if you want a table.
The wine program just won Wine Spectator's 2025 Award of Excellence. Spanish wines by the glass start at $8. Ask the bartender for pairings with small plates.
The 'Zurito + Me' — an espresso martini variant topped with salted foam — is excellent. The energy is social and romantic simultaneously.
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