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What's called a "poteo", a bar crawl. grazing for the specialties of each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the class...

Each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after

What's called a "poteo", a bar crawl. grazing for the specialties of each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the class...

Delicious, delicious things generally located near one another so you can easily and very pleasurably go out for what's called a "poteo", a bar crawl. grazing for the specialties of each place. >> ele: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzak's for years and is considered a leading authority on the basque culinary scene. >> gabriella: you've got to move from place to place because the importan...

Tapas. batches of delicious, delicious things located near one another so you can go out to what is potentially called a poteo, a bar crawl, grazing at each place. >> i would like to start with beer, what do you think? not too much because we're going to other place. >> gabriella rineli has worked with both arzacs for years and is considered a leading authority on the basque culinary scene. >> the important thing is you have different atmospheres, you have different flavor. people here really like the classics. people go after exactly what they're looking for. >> fried quail egg, blood sausage...