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Many cookbooks and accolades later, chef Gerard Hirigoyen and his wife Cameron have stayed true to their West Coast-Basque cuisine. Hirigoyen celebrates his Basque heritage in dishes like Dungeness crab txangurro laced with mangos, basil and aioli and the piquillo peppers stuffed with goat cheese, pistachios and golden raisins. Save room for the divine orange blossom beignets for dessert.
1015 Battery St
|Cross street:||at Broadway St|
|Opening hours:||Mon–Fri 11:30am–10pm; Sat 5:30–10pm|
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