Written By Scott Joseph On April 26, 2016
When it opened, just over two years ago, Txokos Basque Kitchen was one of the most anticipated new restaurants of 2014 (partly because it was expected to open in 2013). It was the first inland project by respected New Smyrna Beach restaurateurs Michele Salgado of Spanish River Grille and her husband, the James Beard Award nominated chef Henry Salgado.
And despite a confusing tongue-twister of a name (say CHO-kohs) and a focus on the cuisine of Spain’s Basque region, it became a hit. The restaurant, the only full-service venue at East End Market, was often filled to capacity as guests dined on pintxos, listened to music and watched the entertainment of the open kitchen and the separate wood-fired grill in the main dining area.
Then, in September of 2015, the Salgados sold the restaurant, saying at the time that they wanted to focus on their first restaurant and new projects in New Smyrna Beach.
And in the few short months since that sale, Txokos has been sold again. Armando Castelluci and Ricardo DiSilva have owned the restaurant for about five months, and less than two months ago, Gina Bugayong signed on as the chef. Bugayong had previously owned Fresh cafe on New England Avenue in Winter Park, where Mynt currently resides.
In a message, Bugayong said that she has been making changes to the menu, mostly to focus on regions beyond Basque country (which makes having a Basquian name less necessary). I stopped in recently to see how the restaurant was doing, my first visit since the Salgados departed.
The most startling difference was that the restaurant was not full, even on a Friday evening during the 8 p.m. dining hour. Indeed, as I entered the parking lot I wondered if I would need to use the valet parking service. But I found ample available spaces. And in fact there was no valet parking service offered.