Le Basque and Chef Guy Vaknin Bring Plant-Based Elegance to NYC

Union Square in New York City has a fresh addition to its dining scene with the debut of Le Basque, a new vegan restaurant from chef and entrepreneur Guy Vaknin. Known for redefining plant-based cuisine, Vaknin expands his City Roots Hospitality portfolio with this innovative concept, inspired by the rich culinary traditions of France and Spain.

Le Basque brings the flavors of the Basque region to life through a carefully crafted menu. Signature dishes include creative takes on classics, such as Faux Gras made with smoked lentils and sage-infused butter, Port Beef Bourguignon featuring plant-based “beef” and vegetables, and an indulgent vegan Escargot with wood ear mushrooms. For dessert, the “Le Basque” Cheesecake offers a sweet finale with its burnt Basque style, paired with wildberry lavender jam and candied rosemary.

Beyond its menu, the restaurant is a feast for the senses. Designed by Studio RB, the interior exudes timeless French sophistication. Guests are welcomed by soft lighting, plush velvet seating, and intricate decor. A standout feature is the mezzanine dining area beneath a full-ceiling skylight, offering a warm yet luxurious setting perfect for date nights or gatherings.

The experience is elevated with a curated wine list highlighting French and Spanish selections alongside an array of signature cocktails. This opening completes City Roots Hospitality’s Mediterranean-inspired culinary journey, joining sister restaurants that celebrate cuisines from Italy, Lebanon, Turkey, and Greece.

Located at 15 Union Square West, Le Basque is open for dinner daily, with lunch available on weekends.

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