In every The Good Life: Editors’ Picks column, we round up our editors’ favorites—restaurants, cocktails, experiences, exhibits, and everything in between. Here is our latest list. Txoko Asador My family has shared a number of celebratory meals at Txoko Asador over the years. Earlier this week we visited yet again, and while we enjoyed everything we had, I can’t stop thinking about two dishes in particular. First is the paella that arrived with a hefty bone shank split in two revealing rich, velvety bone marrow that’s slicked onto the rice with aioli and mixed with the soccarat, i.e., the crispy layer that forms at the bottom of the pan, adding extra crunch. Topped with slices of our favorite iberico secreto, it was a standout. The other was the Rubia Gallega, the 30-day-dry-aged marbled steak with the bone intact, from Galicia in Northern Spain. Seared simply, then fired in the Josper..
