Tinto

By: Melissa Ross

I love to share.  Especially when it comes to food.  This may seem counterintuitive to some people, particularly when you are out at a restaurant and have ordered a dish so tasty you want it all to yourself.  But I have always been a sharer. When I bake desserts, I often bring them into work for my co-workers to enjoy.  When my best friend and I go out to eat, we share an appetizer and an entrée. So in celebration of my 30th birthday, who not best to share it with but 12 of my closest friends?

We went to Tinto, a Basque-influenced tapas restaurant in Rittenhouse Square, a place where sharing is the trend.  (Basque country is the coastal and mountainous regions that obscure the Spanish and French border.)  It is the second venture in renowned chef Jose Garces’ Hispanic and Latin-inspired burgeoning restaurant empire.  His other eateries include Amada, Distrito, and Chifa.

Because of the size of our group, they put us in a private room where we sat around a large table. Multiple pitchers of Sangria Blanca, a refreshing libation of white wine, Absolute Peach vodka and fruit, were passed around.  Our meal consisted of three small plate dishes, over three courses, with one dessert option.  

Our first course started with thinly sliced chorizo from Pamplona that pared well with a nicely textured egg salad. In addition, was a salad of baby greens topped with shaved mahon cheese and a lovely mixed cheese plate.  Light and simple.

The second course was a savory trifecta with superb presentation.  The chicken brochettes were served in shot glasses with red grapes, where garbanzo puree and truffle jus sat at the bottom for dipping. My favorite was the mussels with chorizo in red “basquaise” sauce, served in mini crock pots, and delicious pomme frites.  The surprise beneath the frites was a creamy lemon aioli.  The most talked about tapas amongst the group was a crostini topped with pork belly, honey lacquer and shaved apples.  

Unfortunately, the third course fell a little flat, with the exception of the haricot vert. The green beans exploded with flavor amid orange segments, almonds, dates, and paprika sherry vinaigrette.  Otherwise, the sea bass was bland and dry, and the garlic sausage was unmemorable. 

Last, but not least, dessert made up for the previous course and was the perfect ending to an overall flavorful meal.  A flourless chocolate cake with caramelized bananas and saffron crème melted in your mouth. 

The feedback from my friends about Tinto was overall the food was very good and creative; but a few of them went home hungry.  Although I personally love the small plate trend, I know some are used to eating an individual three course meal. If you are a party of 2 or 3 and visit Tinto, I recommend 3-4 dishes a person, where I promise, even if you usually don’t like to share, you’ll leave satisfied and satiated.

Tinto
114 South 20th Street
Philadelphia, PA  19103
215.665.9150
www.tintorestaurant.com