The Basque culture of txokos, or gastronomic societies, is one that honors the meal itself, the act of sharing it, and Basque tradition. The sacred quality of these shared kitchens result in a great respect for the preparation and consumption of food and allow for people to gather in celebration of their community.
The proximity of Basque country to the sea and farmland makes for a succulent combination of seafood and pastoral meats and vegetation. The great understanding and appreciation of these natural resources is inherent in the creation and consumption of Basque fare which demonstrates why there are more Michelin star restaurants there than anywhere else in the world.
The menu at Txokos Kitchen will be seasonally driven by Chef Henry’s access to the East End vegetable garden, local, sustainable seafood and many talented Florida farmers. True to the Basque culture guests can experience authentic Pintxos (small plates), Spanish wines and an outdoor Asador for grilling.
Coming Soon! Join us on the 3rd Saturday of the month for our Paella Party from 2-4pm. on our patio. $22 per guest includes a glass of our housemade Sangria or draft beer. Tickets must be purchased in advance!
Enjoy our Pintxos Happy Hour
Tuesday – Thursday from 4 – 7pm
and Friday - Saturday 4 – 6pm.
Specials include $3 Wells, 1/2 off on selected glasses of wine, discounted select beer and cocktails, and special Pintxos Menu to enjoy at the bar.
11AM – 3:30PM featuring $2 Mimosas and $3 Bloody Marys!
Armed with lots of enthusiasm and a love for their craft, our opening team, although not complete, is a very passionate group of guys and gals.
Inspired by the seasonal produce from the Market garden and local meats and seafood, our team creates dishes with the simplicity of the Basque’s approach to cooking.
A fifth generation Floridian, Henry grew up cooking with his Cuban grandmother in his hometown of Tampa. After graduating from the Florida Culinary Institute in West Palm Beach he was fortunate enough to work with many talented chefs from Florida, Southern California and Atlanta.
Most impressionable were the years he spent at Horseradish Grill training under Chef Scott Peacock and Miss Edna Lewis. Often referred to as the “Godmother of Southern Cuisine," Lewis worked closely with Henry, often referring to him “as a natural”.
At Horseradish Grill the seeds were planted and a desire for Henry to open his own restaurant grew. Keeping in touch with his roots he and his wife, Michele, opened Spanish River Grill in 1999 in New Smyrna Beach, Florida.
While Henry has enjoyed regional and national recognition, including a semi-finalist nomination for the 2012 and 2014 James Beard awards, he is still tied to his Floridian roots and Cuban and Spanish heritage.
The next chapter has begun with Txokos Basque Kitchen at the East End Market where he and his team will bring the flavors of Northern Spain to the expanding Orlando food scene, utilizing homegrown produce, locally raised provisions and Florida seafood.