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114 S 20th St, Philadelphia, PA, USA

Tinto Philadelphia Reviews

mrgishi mrgishi
134 reviews
Basque Pintxos in Philly Sep 07, 2008
Pintxos are the Basque region's version of tapas. The cuisine is somewhat of a cross between Spanish and French. Tinto is the creation of celebrity chef Jose Garcia of Amada. The menu is broken down in to ten different small plate categories plus desserts. There are cheeses, charcuterie, salados, bocadillos (fancy little sandwiches), brochetas (skewers), montaditos (spreads on bread), mariscos (shellfish), pescados (fish), carnes (meat), and verduras (vegetarian). The number of choices and flexibility of the menu allow for experiencing ample variety and everything is served in a sharing fashion. That's great for trying to sample as much as possible and for deciding how much is enough to fill you up. They are flexible about the timing of staggering the dishes. When I went, we had a concert to go to, and they were great about speeding up the process to get us out of there quicker. I thought that we would have ordered more dishes had we had more time, but by the end, we were both full. They claim that 4 dishes per person is what they suggest, but we only had 6 total for two people and it was plenty. We did split dessert as well. We had a great blue cheese from the Basque region that went terrifically with jellied quince and bee pollen. There was a splendidly light and fresh baby artichoke dish with black truffles. The best overall dish we had was mussels with frites. All ingredients in the mussels and sauce, which was like a spicy, warm gazpacho, were incredibly fresh tasting. The frites were fried perfectly with herbs in the crust, but the aioli was all the way at the bottom and unimpressive. The dessert we had was very creative. It was an olive oil cake covered in grapefruit curd with a side of rosemary crème and edible pansies. It was amazing how well those flavors worked together.
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