Ansots Basque Chorizos

Ansots was founded by Dan Ansotegui around his house-made Basque-style chorizos — traditional links, shorter Motza, smoky Txistorra — and has grown into a James Beard Award Outstanding Hospitality finalist that remains entirely true to its original purpose. The Pioneer Building location on the Basque Block provides historic context; the convivial, shared-table dining format provides the warmth that the neighbourhood has always offered.

The small plates extend beyond charcuterie to include croquetas that are made with the patience that the dish requires, marinated solomo, and Basque-style preparations of local Idaho ingredients that demonstrate the kitchen's understanding of how Basque tradition travels. The house wine — selected by someone who has spent time in the Basque Country — is honest and well-priced.

A solo lunch here at the bar — a glass of txakoli, a plate of chorizos, a croqueta or two, watching the Basque Block pass outside — is one of the most genuinely pleasurable and culturally specific meals available anywhere in the American West.

The shared-plate format, communal tables and James Beard-recognised hospitality make Ansots ideal for team dinners and birthday celebrations where warmth and generosity matter more than formality.