Cooks & Soldiers

Been here multiples times now and yet to have a bad experience. The ambience of the restaurant is nice inside and has good lighting. They play great music as well to really bring together the whole atmosphere. Highly recommend the Grand Asador Experience This time with a party of 10 and they were still extremely accommodating, multiple people with shellfish allergies, and still worked it out. The Porterhouse is absolutely massive, ribeye had such good flavor, the orange sauce with the Branzino was absolutely class too. All of the smaller plates were very good, I didn’t taste one bad item. For dessert, they killed it. The cheesecake is rich, but tastes, lighter and fluffier. Really enjoyed that olive oil with the ice cream as well. Our waitress Miranda was excellent. We had a manager check in on us during dinner to ensure our experience was excellent. In terms of service it doesn’t get much better. Delightful experience, will be back! Per usual for the food, pictures show you everything

Went on Christmas eve and really had a lovely time. Excellent service, beautiful restaurant, honestly no complaints. They were very accommodating and allowed a single person from our group order the grand asador experience. Other mains were the branzino which was fantastic, the pollo basquaise, and for small plates the gambas and pulpo (so tender and delicious). All the cocktails were great , especially the espresso martini and kiss from a rose. Would love to go back and try more of the menu 💕

We made a last minute reservation for dinner; been here a number of times over the years and it's always been a great choice. We did mostly pinxos (small bites to share). The beet cured salmon was incredible, along with the patatas bravas (always a solid choice) along with gambas. The arroz cremoso was also excellent with perfectly cooked peas and smokes mushrooms. Our token vegetable was brocoli with a wonderful romesco sauce and just the perfect amount of char. The Basque cheesecake was great (as usual), but the date cake was absolutely phemonemal. Minor quibbles: halibut was cooked just a little too long and I felt that the beef cheeks were just a little too salty. Service was quick, professional, and friendly. Overall, an excellent meal.

I had the pleasure of dining at Cooks & Soldiers for the first time yesterday and it was phenomenal. Top to bottom the service unmatched and detailed. We had the pleasure of being helped by Joe and I fear he did such a great job I won't be able to enjoy other places without comparing it to the level of service we received by him. He had a wealth of recommendations, we were not disappointed in anything we tried. The food was so delicious, unexpected, and nostalgic all at once. Something magical is happening in that kitchen, it leaves me no choice, I am already planning my next visit wanting to recreate the feeling. Unfortunately, the food was so good I tucked in right away and barely took pictures, so you'll have to take my word for it. A standout amongst the food was their Cana de Cabra, Papas con Paleta, and their Boniato. The Dry-Aged Chuleton was just the cherry on top. Chef Nick greeted our table and at the risk of sounding melodramatic I let him know the food was so good I could weep. The talent isn't just residing in the kitchen, behind the bar, our bartender Bird made an excellent cocktail I know I will try and fail to replicate at home. The manager, Savannah, also stopped by to ensure we were enjoying ourselves and the answer was of course a resounding yes. Their magic is meticulous attention and care, The Castelluci Group knows how to do hospitality right, Cooks & Soldiers is no exception. Thank you to the C&S team for such a wonderful experience.

Joe was a server for that night. The service was absolutely amazing. The atmosphere was amazing. The food was out of this world amazing. My daughter turned 21 and we were celebrating her and they treated her like a pure princess. I think everyone that works there because everyone was simply amazing. Thank you again and y’all have a customer forever

Tonight’s dinner at Cooks & Soldiers was nothing short of extraordinary. The flavors, the presentation, the atmosphere — everything felt like a true Basque experience. But what elevated the night to something unforgettable was our server, Erol. Erol was 👏 BRAVO — knowledgeable, attentive, and genuinely passionate. The way he described each dish felt like being transported straight to Spain. His attention to detail, his pride in the food, and his warm presence made the entire experience feel curated and special. Servers like him are rare, and he truly made our evening exceptional. For dinner, I had the Pescado a la Parilla — Mediterranean branzino with green mojo and fried garlic — perfectly cooked and full of bright, clean flavor. I also ordered the Gambas (shrimp, leek crema, fennel en escabeche, ajo refrito, house sourdough). Rich, layered, and unforgettable. Lacour enjoyed the Pollo Basquaise, a beautifully composed Basque chicken dish with confit, jus, and crispy potato — hearty and deeply satisfying. We shared a spread of standouts: Atún – seared tuna, smoked butternut escabeche, morcilla vinaigrette, blood orange, mustard greens Haricot Verts – chilled green beans, valdeón cheese, walnut vinaigrette, chili crisp Mountain Bread – that heavenly house-baked bread with za’atar, smoked butter, and Maldon salt Patatas Bravas – crispy Yukon gold potatoes with pimentón, garlic aioli, and mojo picón During a brief wait for our entrées, the kitchen treated us to a complimentary plate of Alcachofas — fire-roasted artichokes with serrano ham, garlic mojo, and salbitxada. An unexpected and much-appreciated touch that showed true hospitality. Our cocktails were perfect as well: I had the Devils in the Details, and Lacour ordered the Naranja — both balanced, bright, and crafted with intention. From the food to the service to the atmosphere, Cooks & Soldiers delivered an unforgettable experience. And Erol? He is the kind of server every restaurant wishes they had — knowledgeable, warm, and truly invested in every guest’s experience. We will absolutely be back.

Had a fabulous experience! Server, Joe, was amazing. We did the chef curated experience for $85 per person(Grand Asador) which is what I recommend. They have Gr8 gin & tonics that they do with their own house-made tonics. It was a party of 15 and we had some of everything that they had to offer from the pinxtos(smaller plates) to the asador(very large plates) and it included the Branzino, Bone-in Ribeye, Pollo, 6 to 8 of the pinxtos for the everyone to try, and desserts for the table. It was served in stages and not all at once. Gr8 experience. They have valet parking that cost $10 and it IS NOT validated as some misleading reviews will tell you. There is also paid parking in a deck across the street too.

Came here for a birthday dinner and every dish we had was on point! I highly recommend the octopus, branzino, and the rib eye! Also our server Erol was FANTASTIC and very knowledgeable as well!

Absolutely loved this experience! Our server Nayya did a great job making us feel comfortable and explaining the menu items in detail. Everyone was extremely attentive and, best of all, the food was amazing! I will definitely be back soon!

Amazing experience. Had many of the small plates and then the rib eye goes the finish. Everything we tried was amazing 😍 but to finish it off with a cheesecake and Dubai espresso martini perfection 🥰