Manhattan Digest

New York’s celebrated chef and restaurateur Guy Vaknin, known for his work with City Roots Hospitality, is taking bold strides with his latest venture, Le Basque. This chic, plant-based restaurant blends bold French and Spanish flavors with the essence of the Basque region. Located in Union Square, Le Basque blends seamlessly into New York’s vibrant dining scene, offering elevated, sustainable cuisine

Building on the success of Beyond Sushi, Willow, Coletta, Anixi, and Sentir, City Roots Hospitality expands plant-based dining. This new restaurant represents a pivotal moment in the evolution of plant-based dining in Manhattan, further enhancing the group’s already impressive portfolio and, in turn, solidifying its position at the forefront of innovative vegan cuisine. Furthermore, each of City Roots’ restaurants has carved out its unique niche, offering flavorful, innovative plant-based options. As a result, their new Union Square location is poised to continue this trend, elevating the city’s vegan dining experience to new heights

Chef Guy Vaknin is at the helm of this exciting culinary venture. With over a decade of experience in the vegan dining space, starting with his first restaurant in 2012, Vaknin’s approach to Le Basque reflects his ongoing commitment to innovation. “I’ve always strived to push the boundaries of what plant-based cuisine can be,” says Vaknin. At Le Basque, he’s blending cutting-edge vegan products and techniques with the rich culinary traditions of the Basque region, creating dishes that offer a fresh take on classic French and Spanish flavors. For Vaknin, it’s not just about the food—it’s about crafting a memorable experience that encompasses not only the cuisine but also the service, ambiance, and drinks. “Vegan diners are looking for a holistic dining experience,” he adds, and that’s exactly what he aims to deliver at Le Basque.

As the most upscale venue in City Roots’ growing portfolio, Le Basque distinguishes itself not only by its elevated presentation and sophisticated ambiance but also by its focus on kosher, plant-based fine dining. “We wanted to bring vegan cuisine to a fine dining level that’s still accessible,” Vaknin explains. From standout dishes like Faux Gras made from smoked lentils to a decadent “Le Basque” Cheesecake (a plant-based take on the traditional Basque burnt cheesecake), Le Basque promises to deliver exceptional culinary experiences that stand apart in the city’s vibrant dining scene. Set in the heart of Union Square, a neighborhood that has yet to see an upscale, plant-based kosher option, the restaurant is poised to make a significant impact. “We believe Le Basque will add something unique to the area—a beautiful space offering not just great food, but an unforgettable dining experience for locals and tourists alike,” Vaknin concludes.

 

If you’re ever in the Union Square area you must stop by Le Basque and tell them who sent you.