Tinto

Tinto Restaurant Review:

The map of Spain on Tinto’s sepia-colored menu is marked with thirteen tiny T-shaped corkscrews to indicate the northern Spanish cities chef-owner Jose Garces visited researching the pintxos, or Basque-style small plates, he wanted on his menu. Designed to resemble a wine cellar, the expanded Tinto spotlights 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. For the indecisive, the chef's tasting lets you survey the sprawling menu. If you're picking yourself, try a sampling of the charcuterie with its paper-thin jamón Serrano, spicy chorizo Pamplona, and marbled saucisson sec. Seafood delicacies include octopus served with smoked green olive aïoli. Even humble marinated tuna is transformed with the addition of pickled guindilla on a bocadillo. Overall, ingredients are startlingly fresh, presentation is first-class and service informed. For dessert, try the sherry ice cream with prune, Marcona almonds and membrillo. Ask about regularly scheduled wine dinners, always a special treat.