Zurito

When BCB3 Hospitality set their sights on transforming 26 Charles Street in Boston's historic Beacon Hill neighborhood, they envisioned something extraordinary: an authentic Basque pintxo bar that would transport guests straight to the cobblestone streets of San Sebastian. Zurito, named after the small beers served in Spain's beloved pintxo bars, was born from the collaborative vision of three of Boston's most celebrated restaurateurs—Jamie Bissonette, Babak Bina, and Andy Cartin—who joined forces to bring the convivial spirit of Basque culture to Downtown Boston.

The newly formed restaurant group came to Bergmeyer after being impressed by our work on a previous project. What drew them to our team was our shared passion for storytelling through both branding and materiality, a philosophy that would prove essential in capturing the essence of Basque hospitality and the "eat a little bit, often" ethos that defines this distinctive culinary culture.

The challenge was as ambitious as it was arguably constrained: create an immersive Basque experience within a tight timeline and modest budget, all while working within the limitations of an existing space that couldn't undergo major structural changes. The project demanded creative problem-solving, rapid decision-making, and seamless collaboration between multiple stakeholders who were all equally invested in bringing this authentic vision to life.

Our approach centered on meticulous attention to cultural authenticity. The BCB3 owners embarked on a research trip to Spain, returning with carefully curated art pieces and inspiration that would become the foundation of Zurito's design narrative. Rather than simply decorating a space, we worked to recreate the atmospheric vibes of traditional gastrokas, where every element would tell the story of Basque heritage.

The project required our team to work outside traditional comfort zones, with designers taking on varied roles to accommodate the aggressive timeline. We adopted a "bootstrapped" approach to documentation, allowing for real-time field adjustments based on site conditions and material availability. This flexibility proved crucial when specifications needed to change rapidly, and when the client's direct procurement of specialty items, like patterned tiles sent directly from Spain, required immediate integration into the evolving design.
 

Bergmeyer's comprehensive scope included developing new branding and logo design, creating branded assets and menus, and executing a complete interior transformation with new finishes, lighting, and furniture throughout the space. The graphics and environmental design work extended the Basque narrative into every touchpoint, ensuring that guests would feel the cultural immersion from the moment they stepped inside.

Our sustainability approach focused on practical preservation: maintaining the existing floor layout plan to minimize MEP changes and retaining quality finishes that were already in good condition. We also repurposed existing table tops by cutting them down to size, refinishing them, and adding new bases to create both dining tables and the eat-in rail. This strategy not only supported budget goals, but also honored the building's historic character in Beacon Hill while reducing waste through thoughtful reuse of quality materials.

The result is a space that proudly declares "TOPA!"—a Basque toast to good company and great food—while establishing BCB3 Hospitality as a force in Boston's evolving dining scene. Zurito stands as testament to what can be achieved when passionate restaurateurs, thoughtful design, and cultural authenticity converge in service of creating not just a restaurant, but a genuine destination.