HEARTY, COUNTRY-STYLE ENTREES I wanted to come here on my birthday on Sunday in September as on Sundays the prix fixe item of the day is braised lamb cheeks and prime rib. The first time I came here was on Wednesday September 11. That night the prix fixe was braised oxtails and roasted lamb shoulder. Since I never ate at the Basque Cultural Center before I asked my server regarding the prix fixe menu. She said the braised oxtails would be the appetizers and roasted lamb shoulder would be the main entree. However she mentioned customers have ordered the oxtails as a "double order" entree in lieu of the roasted lamb shoulder. That's what I proceeded as I came here on the Wednesday night mainly for oxtails. The prix fixe menu for Wednesday included white bean soup and salad. The white bean soup wasn't watered-down as you can really taste the white beans. I enjoyed this soup a lot, but I had to pace myself. The second item was the salad. I came here for the oxtails. I had oxtails the previous weekend at a pho eatery. They were too bouncy in texture. How did these oxtails from Basque Cultural Center stack up? These were moist as they melted in your mouth. For Wednesday night the drive from the East Bay to the Peninsula for oxtails was worth it. As they were the entree I got three oxtails. Dinner came with ice cream, which a candle was placed for my belated birthday. I decided to order the cheesecake. I made a mistake by not saying Basque burnt cheesecake as I got the Gateau Basque, which was tasty. The second time I came here was four nights later on a Sunday, which the prix fixe menu consisted of braised lamb cheeks and prime rib. This time I didn't "double order" either of the items as I choose the braised lamb cheeks as the appetizer and prime rib as the entree. The soup I got this time was mixed vegetables. Lamb can be gamey, but the lamb cheeks I ate at that night melted in my mouth with no aftertaste. The prime rib was moist. The sauce on the prime rib added a savory texture. Even though the dessert was ice cream I did order a Basque burnt cheesecake for a try. The cheesecake was filling without feeling heavy. I enjoyed the cheesecake so much that a week later I placed an order of two whole Basque burnt cheesecakes for a birthday party for my dad and me. The guests from the birthday party enjoyed the Basque burnt cheesecake. The third time I came here to eat for was on the second Saturday in November. Instead of ordering from the prix fixe menu I decided to order the item from the entree. I was thinking about either the marinated lamb sirloin steak or grilled pork chops in basquaise sauce, which I never had before. I asked my server if he would recommend the lamb sirloin steak or pork chops. He stated the lamb sirloin as this place is known for their lamb. I thought about my decision five minutes more as I really wanted the grilled pork chop. Then I asked him if he would recommend the lamb sirloin or roast rack of lamb. He suggested the roast rack of lamb. So I proceeded to order that dish. Most rack of lamb dishes I've eaten the lamb would be sliced. At the Basque Cultural Center the rack of lamb is kept as a whole. This keeps the juices inside the lamb, which results in a moist meat. Also serving the a whole lamb rack keeps the meat warm. As with the lamb cheeks the rack of lamb didn't have an aftertaste. The fourth time I came here was the Saturday after Thanksgiving for dinner. On my previous visit I initially wanted to order the grilled pork chops. This time I decided to order that dish. It didn't disappoint. I've eaten pork chops (sometimes thick or thin cut) at restaurants that were dry. The grilled pork chops in basquaise sauce at Basque Cultural Center were thinly cut, but were moist. Best of all I got two pork chops. With the pork chops instead of getting roasted potatoes I decided to get rice, which soaked up the basquaise sauce. For dessert I ordered the spumoni ice cream. I've eaten here four times and haven't had a bad meal yet. What's the reason for my rating? Each time I came here I paid the toll bridge. The fact I came multiple times willing to pay the toll bridge to eat here says a lot. Most Spanish restaurants serve tapas or paellas, but not Basque Cultural Center. The food you get here is like diner food with Basque influence yet with big portions. Besides the dining room this place also has two banquet halls. That explains why when I came to the Basque Cultural Center this place is packed. I can see myself becoming back to the Basque Cultural Center for a specific prix fixe item of the night or an entree.

Had lunch here with the entire family to celebrate the holidays this past week. Food is always on point no frills nothing fancy but good. We were all able to catch up and the place didn't rush us to leave. We always enjoy our time here. The center is super nice or modern but the ambiance is great and you can all hear each others conversations.

I lose track of how many times I come to this fantastic restaurant in south san francisco. I have not been disappointed ever here. Their detail to cooking everything to perfection has never wavered. I especially like to order the rack of lamb which is cooked/grilled wonderfully. I can often reproduce the same results myself but I still enjoy ordering it from them. I don't often order steaks but the choice was salmon, which is always overcooked wherever you get it from, but I know the portion size is one quarter what I would make at home, it's ridiculous the portion size which is served in most establishments and chicken cordon bleu, really, why would I order white meat chicken which I throw away or feed to the pups. If it were made with thigh and drum meat that would be another story, after all it's only chicken stuffed with cheese and ham, big whoop. The reason they stuff it with ham is because they would prefer to not throw away that nasty white meat chicken. The service at this restaurant is always been impeccable and this occasion is no different. I had coffee and I'm not a huge coffee drinker but their coffee is quite wonderful. I always look forward to attempting a trip here when time allows. One side note, if you want soufflé, you need to give them at least a day or more advance notice, but well worth it.

I'm clearly late to the game - What a hidden gem! The Basque Cultural Center has a large dining area in addition to 3 banquet halls of various sizes. We ate at the restaurant for an early lunch so there was still ample parking; it starts to fill up with various events. We shared the charcuterie board, and I thoroughly enjoyed the tomato soup and duck leg confit. Close to 101, and a good mid-point to meet between SF and the South Bay. Spacing between tables give you ample privacy. Will return!

good food for sharing and socializing since you can expect there to be a slight wait in between courses plenty of free bread for the table as well highlights for me were the lamb cheeks from the sunday special and the pate!

My friend has tended bar here for years but I have never gone. I decided to make a change and it turns out it was a change for the better. Dropped my wife off at SFO and made a short drive to an almost hidden location in South City for lunch. Had a seat at the bar and was introduced to the outstanding Picon Punch (Google it) and lamb cheeks, neither of which I've had before. I would say this is more of a French than Spanish-inspired Basque restaurant. Don't let the location and venue deter you. And tell Garret at the bar that David sent you.