Photograph courtesy Heather Brady
How did you come up with this concept?
Etxe was born from our travels together [Brady co-owns Etxe with Executive Chef David Matern]. We regularly vacation abroad, and we kept finding ourselves drawn back to Spain, especially the Basque region. The simplicity of the cuisine, the respect for ingredients, and the immense warmth and hospitality we experienced there made a deep impression on us.
Why a culinary residency?
We’ve watched friends across the country launch culinary residencies as a way to test ideas. The model has always fascinated us—it creates a unique opportunity to get your feet wet with a concept while minimizing risk.
How has the local foodie community responded?
We’ve been blown away by the support. Seeing guests return three, four, even five times during the residency has meant more to us than any metric could. That kind of enthusiasm tells us the story we’re sharing is resonating.
Which menu items are customers connecting with?
The Ibérico Pluma has become a standout. It’s such a beautifully grilled cut of pork, and guests are amazed by how tender and flavorful it is. Chef David’s Basque cheesecake has also taken on a life of its own. It’s rich, delicate, deeply authentic, and absolutely holds its own against the versions we’ve tasted in San Sebastián.
Do you have plans to expand the concept into a brick-and-mortar location soon?
That’s the ultimate goal. We hope to remain in Walnut Hills. The neighborhood is becoming such an exciting culinary destination, and we’d love to help continue that momentum.
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