Epi's A Basque Restaurant

***Carolina de Bilbao or The Carolina***
This pastry from Bilbao, Spain was named after a daughter of a chef who loved merengue so much but was messy to eat. Chef simplified the merengue into a cone and named it after his daughter, Carolina. It features a flaky puff pastry tartlet filled with custard, topped with a tall, spiraling cone of merengue, and decorated with egg yolk glaze and chocolate.

Closed July 4th, 2026 to celebrate America’s 250th Independence Day 🇺🇸🇺🇸🇺🇸

Short week appetizer special, 1lb steamed clams!!! Limited quantities ❤️💚

The most dangerous thing in our Basque kitchen here in Meridian isn’t a knife or a hot pan. It’s a little blue flame.

Every night in June, someone stands over a row of chilled custards, torch in hand, turning plain white sugar into a glass ceiling of caramel. Too long, it burns. Too short, it’s just dessert with a sugar problem. There’s no timer for that moment—you learn it the hard way, one ruined ramekin at a time.

Crème brûlée doesn’t shout for attention. It just waits. Silky vanilla custard on the bottom, a crackling sugar crust on top, and that second when your spoon breaks through and you hear the crunch…that’s the payoff for all the quiet work nobody sees.

For the month of June, the behind-the-scenes torch show is our dessert special. Come by, crack the top, and taste the kind of simplicity that tickles your taste buds ❤️💚