Weekdays
9:00AM
Saturday
7:00PM
Sunday
10:30AM
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Cooks & Soldiers

From the owners who brought you The Iberian Pig, Sugo, and Double Zero: a new chic Spanish Basque spot has arisen. Cooks & Soldiers has quickly attracted an audience of upscale tapas eaters from around the city. The bar is a beautiful focal point as well as the eye-catching and creative dishes that come out of the kitchen.  

 

Highlights

Atun and Fruta

Albacore tuna served with fruits and buttermilk cream from cooks and soldiers

Translates to tuna and fruit. Seared white albacore tuna, tomatoes, melon & cantaloupe served on top of a buttermilk creme. 

Vieras

scallops from cooks and soldiers

Pan-seared scallops served with sweet potato, brussels, maitake mushroom & parsnip.

Veal Cheek

veal cheek from cooks and soldiers

A heavier dish from the Basque region. Rioja braised veal cheek cooked for 2 1/2 – 3 hours & plated with potato purée, pea purée & strips of pickled carrots.