Open late Sat.-Sun.
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Pintxo Restaurant Review: The long bar, small tables, and enclosed brick patio are often filled with noisy diners, reminiscent of something from the streets of Barcelona. The best seats are at the counter in front of the open kitchen, where you can watch staff prepare authentic tapas featuring locally sourced ingredients. The seasonal selection can range from grilled asparagus to sweet Medjool dates stuffed with goat cheese and wrapped in bacon; or fried yucca, plantain, taro and sweet potato chips. Toasts arrive topped with the likes of anchovies and salmon roe, or goat cheese, fresh thyme and wildflower honey. Prawns are sautéed in chili pepper and garlic, while beef and pork meatballs are dressed in a tomato and piquillo pepper sauce. The tortilla española is packed with onions and potatoes. Two people can easily make a satisfying meal by ordering four or five dishes. Cocktails are equally well-crafted. We recommend the Flor de Pintxo with gin, elderflower, cucumber and lime, or a pitcher of sangría, which is bright and fruity but not too sweet.