Cooks & Soldiers

Cooks & Soldiers brings the cuisine and cultural experience of Spain’s Basque region to the flourishing West Midtown area. The menu is divided into “pintxos tradicionales,” or tapas-like snacks served atop toasted bread; “pinxtos especiales,” or Basque-inspired small plates; “asador” including a variety of wood-grilled fish, meats and vegetables; and a selection of unique and modern desserts. Behind the bar, Cooks & Soldiers offers guests an extensive collection of Basque and Spanish wines, txakoli and ciders, in addition to craft beer and signature cocktails. The cocktail list places a heavy emphasis on gin, offering a seasonal selection of house-infused tonics blended into gin tonics and other popular libations.

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Introducing — Txikiteo Happy Hour at Cooks & Soldiers. Join us Monday through Friday from 5PM-7PM for specially priced pintxos and bebidas — plus an exclusive ‘A FUEGO BURGER’, only available during Happy Hour.

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SUNDAYS THROUGH AUGUST. Kick off the summer at Cooks & Soldiers with our Pintxos on the Patio series! Indulge in the ultimate Sunday Funday experience, reminiscent of the lively streets of Spain. TOPA! $11 cocktails $10 select pintxos $40 pintxo platter for 2 ALCACHOFAS crispy artichokes, guindilla & fennel relish, lemon aioli 10 GAMBAS argentine shrimp, leek crema, fennel en escabeche, ajo refrito, sourdough 10 PIQUILLO RELLENO braised lamb, manchego, smoked yogurt, pistachio 10 CHISTORRA ENVUELTA chistorra sausage, croissant, cider glaze, maple mustard aioli 10 BIKINI white american grilled cheese, jamón ibérico, black truffle, white bread 10 PINTXOS PLATTER FOR TWO chef’s selection of sharable pintxos 40 BEBIDAS TINKERMAN’S american vapor infused gin, honeydew, cucumber, green grapes, basil 11 NORDÉS atlantic galician gin, house lavender-vanilla tonic, lemon 11 MURREL’S ROW local dry gin, pineapple-serrano tonic 11 Reservations are not required, but encouraged! Features only available on the patio, every Sunday.

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Join the Cooks & Soldiers team for an intimate wine dinner celebrating the singular wines of Alberto Orte, one of Spain's most compelling voices in terroir-driven winemaking. Emma was able to visit Alberto last spring was taken by the dramatic granite hillsides of Valdeorras, where old-vine Godello and Mencía produce wines of character and grace. Executive Chef Luis Salgado has crafted a five-course menu inspired by the vibrant flavors of northern Spain to showcase the elegance, freshness, and depth of Orte's portfolio. Whether you're a longtime lover of Spanish wine or eager to discover one of its most exciting regions, this is a rare opportunity to experience the harmony and balance of Northern Spain. PEACH CARPACCIO ibérico vinaigrette, mustard microgreens, idiazábal puffs 2023 A Portela Blanco, Godello, Valdeorras SPANISH MACKEREL dashi verde, charred onion, piquillo confit 2020 Escalada do Sil Blanco, Godello, Valdeorras STUFFED QUAIL wild mushroom, blueberry mostarda, broccoli rabe 2021 Escalada do Sil Tinto, Merenzao, Mencía & Garnacha Tintorera, Valdeorras VENISON ASADO hasselback potato, crispy carrot, green pea espuma, onion reduction 2021 A Portela Tinto, Mencía, Valdeorras PEACH FRANGIPANE TART blue cheese cream, candied walnuts, port gelato 2019 Bellum "El Remate", Monastrell, Yecla

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