See pics of the seafood-leaning Basque fare.
The Basque chef left New York eight years ago for kitchens in Connecticut and New Jersey. He returns June 9 to open Salinas.
Waiters try to tempt you with a rotating array of 200 pinxtos.
A "global food park" is also in the works.
The former Tía Pol toque is opening a restaurant, the name of which you'll definitely want to know how to pronounce.