Since opening our doors in December 2023, Baso has evolved into a space guided by global culinary traditions with an emphasis on Basque-inspired live fire cooking. We source many of our ingredients from Texas, and we work closely with local purveyors to source the best quality components to create our dinner menu.
When Jacques Varon moved back to Houston after cutting his teeth in Austin, Los Angeles, and Tokyo, he knew he wanted to bring the best parts of all those places to his hometown. During his time in L.A., Jacques met Max Lappe, whose commitment to creativity and research Jacques had always admired. Two years later, Jacques convinced Max to leave sunny Los Angeles for swampy Houston, and Baso was born.
Our beverage team of Evan McCarley and Craig Mickle have used their years of knowledge to present a curated list of gastronomically-focused wines and cocktails to complement every meal.
Our General Manager, Sarah Dowling, wrangles our team and pushes us all to be the best versions of ourselves we can be every service.
Is there one thing that makes Baso special? It would be irresponsible to say yes. We are a confluence of every dish we have ever made, and every person, café, farmer’s market, or fine dining concept we have ever worked in or with. We’re your favorite restaurant’s favorite restaurant, and we have fun here.
