La Vasca Deli operates as both a Spanish market and a restaurant, with a deli counter stocked with cheese, cured ham, chorizo, and tinned seafood leading back to a small, cramped dining room lined with TVs playing soccer. The kitchen, led by chef Thomas A. Peachey, works from a short menu of soups and stews — caldo gallego, fabada, potage de garbanzos — alongside bocadillos and tapas built on fresh ham, chorizo, and manchego sourced for quality.
The fried chorizo bocadillo and pulpo a la gallega have developed a following, and a whole cochinillo is available with a day's advance order. The room is tight and the tables are few, drawing a mix of families, regulars, and groups of older friends who treat it as a standing Friday lunch spot.
The fried chorizo bocadillo and pulpo a la gallega have developed a following, and a whole cochinillo is available with a day's advance order. The room is tight and the tables are few, drawing a mix of families, regulars, and groups of older friends who treat it as a standing Friday lunch spot.