At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. 

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Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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