Baso - Houston (TX)

5 /5 Vivian Pan: We came here for our 7th anniversary, which was definitely influenced by the michelin recommendation from last year. This restaurant absolutely lived up to the recognition! The service was top-notch and everything we ordered was divine. We opted to choose the dishes we wanted off the menu, though "trust the chefs" was tempting. The Elk paired with toasted bread was one of the best things Ive eaten this year! The Okra was such a nice surprise paired with gouda cheese. We had to get Basque cheesecake and mint sorbet for dessert! The drinks were equally delicious! Without a doubt, 5/5 experience!

5 /5 Luke Mace: Stellar service, food, and atmosphere. We trusted the chefs and were not disappointed with any of their choices. The cocktails were also strong and tasty. Both oyster dishes were unique and a nice dichotomy betweenraw and grilled. The elk, endive, and mushrooms were all stand out dishes. Our main was the striped bass was served with a chili that paired great with the fish. I had the salaryman cocktail, which had Japanese whisky and was well balanced with pear and Murakami sugar.

5 /5 Joshua Flores: We came here for our anniversary, and the experience was exquisite! This place caught my eye as being Basque-inspired, and everything exceeded my expectations. All of the dishes were top notch, especially the grilled oysters of which we had to place a second order! The pork chop was also to die for. 10/10 treat yourself to the fantastic culinary experience that the team at Baso has to offer.

5 /5 Esequiel Nathal: Best dining experience Ive had in Houston. From the genuinely welcoming staff, to the food and drinks. The caiman cocktail was the best sotol cocktail Ive had (and Im from that part of the world). I "trusted the chefs" for the tasting menu, and the som paired a half glass of different wines perfectly with each entrée. I started with oysters - WOW, as a raw oyster lover, I never expected to love a grilled oyster like this. Both raw and grilled were amazing, and I couldnt get enough of the pork chop. Service was top notch too, everyone was profesional and friendly; one waiter even ran out to say bye to me since I had walked out while other staff members were busy with a birthday. Price wise, this is reasonable for what youre getting, but it isnt inexpensive. Sit at the kitchen counter if you can. Ill for sure be back.

5 /5 Dr. Jacquie Baly: Every bite was a standout. We started with the elk tartare—beautifully balanced and elegant—followed by perfectly prepared okra (a sleeper hit), and finished with a 19-oz ribeye cooked over a wood-fire stove that was rich, smoky, and absolutely delicious. Beyond the food, the experience really shines. The space is quaint with genuinely cute vibes, and the customer service is excellent—warm, attentive, and thoughtful without feeling formal. Refined yet cozy, elevated but approachable. I will add it IS pretty pricey, but in my opinion worth it. Baso is doing it right.