A lot of lip service is paid to produce, but Zazpi uses their pintxo list as a stage for all the Basque products on your to-eat list. Bacalao, spring vegetables, clams with rice, and other classics get an update in refined sauces and tasteful platings.
The bar is classy but has a youthful buzz about it, thanks to young chef Paul Arreillaga's influence. The wine list stops at adequate, but Zazpi tends towards a bar for local's everyday palates, anyway. That means Zazpi is a great stop to double as your sandwich takeaway—they slice brioche horizontally and make white bread sandwiches on steroids, which head out at lunchtime by the dozen.