Caveau will be open for lunch June 6th, 2011 | 11:00am - 2:00pm.
Basque pintxos*
A typical snack of the Basque Country, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho", meaning "spike." Pinchos are usually eaten as an appetizer or for lunch, accompanied by a small glass of rosé wine (called txikito, pronounced "chi-KEE-tow") or beer (zurito, quarter of a pint). Pinchos are very common in the taverns of the Basque Country, and in other areas heavily influenced by the Basques, such as Cantabria, La Rioja, northern Burgos and Navarre, where a variety of pinchos is usually served on a tray at the bar.
Pintxos in bar
In this type of pinchos, the toothpick is used to keep ingredients from falling off the bread, as well as to keep track of the number of items that the customer has eaten. Sometimes, differently priced pinchos have toothpicks of different shapes or sizes.
Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes. Pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats.
As said before, pinchos are used as an excuse for socializing. Typically, a group of friends will go from one tavern to another, drinking small glasses of wine or beer and eating pinchos.
The best pincho taverns are found in San Sebastián (a.k.a. Donostia in Basque), in Guipuzcoa, where some of the most elaborate pinchos can be tasted. The taverns in Bilbao, Biscay are also considered to be excellent.
*Wikipedia, 2011