Our Story
Gilda is a new “dirty Basque” pintxos tavern coming to West Town in Spring 2026. Led by Chefs Jeremy Leven and Rafael Esparza, joined by Chef Anthony Baier, it blends San Sebastián traditions with bold hi-low cuisine. The intimate dining room will offer tasting menus, first-come pintxos, and daily specials in a dynamic, communal setting rooted in creativity.
Meet the Chefs
Rooted in the spirit of San Sebastián’s pintxos bars and shaped by years in some of Chicago’s most dynamic kitchens, Chefs Jeremy Leven and Rafael Esparza lead Gilda with a shared creative vision. Joined by Chef Anthony Baier, the team blends tradition, irreverence, and bold experimentation to deliver a dining experience driven by craft, curiosity, and collaboration.
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