Cuisine:

• Others
• Spanish
• Tapas
• Fast Food and Hamburgers

Tinto Description:
The map of Spain on Tinto's sepia-colored menu is marked with 13 tiny T-shaped corkscrews to indicate the 13 northern Spanish cities chef-owner Jose Garces visited researching the pinxtos, or Basque-style small plates, he wanted on his menu. Designed to resemble a comfy wine cellar, Tinto offers exciting fare spotlighting the very best of the Spanish table and a 50-plus bottle wine list that highlights Spain's grapes. Plates are meant to be shared---there are a few bites for two, unless one is very hungry. Try a sampling of the charcuterie, with its paper-thin jamon Serrano, spicy chorizo Pamplona and marbled saucisson sec. Seafood delicacies include moules Basquaise, tender PEI mussels with bits of chorizo in a tomato sauce spiked with peppers and onions and served with a side of spicy frites and lemon aïoli. Even humble marinated tuna is transformed with the addition of a boquerone, a tender fresh white anchovy served on a mini croissant. Overall, ingredients are startlingly fresh, presentation is first-class, and service informed. For dessert, a flavorful mousse of goat's milk and summer berries is a fine postscript.


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