Alex Raij is half of the husband and wife team founding El Quinto Pino, named the Absolute Best Tapas by New York Magazine, as well as Txikito, Chelsea’s acclaimed Basque restaurant; La Vara, an exploration of Jewish and Moorish influence in southern Spain; and Saint Julivert, a petit fisherie inspired by ports of call near and far. Alex’s cookbook, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal writer’s debut inspired by the home cooking traditions of the Basque country. Alex distinguishes herself by creating dishes that capture a sense of place without giving up a sense of personal intimacy. The result is delicious, inimitable, and authentic on all levels. Alex’s restaurants, dishes, and talent have been celebrated extensively by The New York Times, New York Magazine, Michelin, Food and Wine, Bon Appétit, Time Out, Lucky Peach, Eater, and many more. She distinguishes herself by creating memorable dishes that uniquely capture a sense of place without giving up a sense of personal intimacy. The result is delicious, inimitable, and authentic on all levels.