Open late Fri.-Sat.
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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 $55 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 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 toffee and black pepper custard with fig and pistachio is a fine and unusual postscript. Ask about regularly scheduled wine dinners, always a special treat.