Collab Dinner: Spanish Stars: Txula Steak and Bartolo

Spanish Stars: Txula Steak and Bartolo

At Txula Steak, everything begins with fire, time, and a deep respect for Spanish cooking. For one night, that point of view extends beyond our kitchen as Nico cooks alongside chef Ryan Bartlow of Bartolo and Ernesto’s for a dinner shaped by the Basque table and Spain’s asadores.

Nico’s approach at Txula is grounded in live-fire cooking and the ingredients that define it: aged beef, including our signature txuletón, alongside Ibérico pork, Spanish lamb, crisp-skinned cochinillo, Mediterranean seafood, and vegetables finished over open flame. It is a style rooted in tradition, built through years immersed in the food of Spain, and central to this collaboration.

Chef Bartlow brings a complementary perspective. At Bartolo, he looks to the rhythm and energy of Madrid’s classic taverns, while Ernesto’s shifts north to Basque cooking and pintxos culture. His technique is shaped by time spent cooking and studying in Spain, including at the three-Michelin-starred Akelarre.

Together, Nico and chef Bartlow will create a menu that reflects the depth and generosity of Spanish and Basque cooking, paired with a focused selection of Spanish wines, including the bright, effervescent Txakoli.

The evening begins with a cocktail reception and passed hors d’oeuvres, followed by a multi-course dinner with curated wine pairings, and concludes with a Q&A with both chefs.

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