Zurito is a Basque pintxo bar and restaurant in Beacon Hill, led by chef and founding partner Jamie Bissonnette alongside chef de cuisine Ed Churchill. Walk through the cherry-red door and the bar is stacked with Spanish wine and legs of jamón hanging over the bottles — a scene that sets the tone before a single plate arrives.
The menu runs through small pintxos like pan con tomate, gildas, and a sea urchin tosta, then moves into larger platos especiales including txuleton and small conserva sardines. A dedicated jamones section features paleta de bellota from acorn-fed Iberian pork, and the kitchen pulls in named-farm ingredients like Withersbrook Blue from Jasper Hill in Vermont alongside Cantabrian anchovies sourced from Spain.
Food comes tapas style, meant for sharing and working through in rounds, paired with a Spanish-focused wine list.
Zurito was a James Beard semifinalist for Outstanding Professional in Beverage Service in 2026.
The menu runs through small pintxos like pan con tomate, gildas, and a sea urchin tosta, then moves into larger platos especiales including txuleton and small conserva sardines. A dedicated jamones section features paleta de bellota from acorn-fed Iberian pork, and the kitchen pulls in named-farm ingredients like Withersbrook Blue from Jasper Hill in Vermont alongside Cantabrian anchovies sourced from Spain.
Food comes tapas style, meant for sharing and working through in rounds, paired with a Spanish-focused wine list.
Zurito was a James Beard semifinalist for Outstanding Professional in Beverage Service in 2026.