Tinto

Tapas is  a style of restaurant, one where you eat various small dishes and share them with friends over drinks, originating in Spain. Much like Bar Ferdinand, Tinto takes the Spanish origin of Tapas to heart in both its decor and in its menu offerings.

The Drinks

Tinto, like many tapas restaurants,  puts a heavy emphasis on their wine selection (see logo above).  If you discount sangria as a cocktail (which I do) there were only 4 cocktails on the menu and a meager selection of beers.  This was to be  expected, however. Wine List, Beer & Cocktail Menu

Seasonal Sangria

This summery beverage was a sweet mix of rosé wine, melon liqueur, and fresh fruit and was a perfect accompaniment to my meal.  It was incredibly girly, but delicious.  So delicious, in fact, that I had two.

Iraty
I wasn’t particularly wowed by the cocktail and beer selection. They seemed like good safe choices, but no stand outs in a restaurant which is obviously all about the wine. The Iraty consisted of Bourbon, campari, muddled lemon, and soda water (fizz on the menu) and basically ended up tasting like an old fashioned with more citrus. It could have been really watered down like the cocktails from Barbuzzo (review perhaps to come later), but it thankfully wasn’t. I felt no inclination to have a second drink when the server asked, however.

The Food

1st Course

Mahon

I like cheese a lot, but will often steer clear of cheese plates at restaurants as they usually feature blue cheeses and goat cheeses (goat cheese is way too funky for me), but I am quite often willing and ready to try almost any firm cheese that is not from goats. This was a pasteurized cow’s milk cheese that was a firm, buttery, and salty cheese that reminded me of a manchego and went great with the honey, apple slices, and quince paste they provided with it.

Jamon Serrano

I really like Serrano hams and this andalusian mountain cured ham did not fail.  It had a great chew and flavor, and a fairly lean cut. The Serrano came with an egg yolk salad that was really rich but went great with it. Both my cheese and my charcuterie came with a decent amount of bread. Not as much bread as we got at Bar Ferdinand, but an adequate amount which is more than you get at most restaurants when you order charcuterie.

Figs
These tasty little bites were serrano ham-wrapped–the perfect combination of sweet and salty.

Gazpacho
I have developed a taste for gazpacho recently, and although this combination of heirloom tomato and avocado was tasty, it wasn’t as delicious as the watermelon gazpacho at Distrito (that’s probably the only good thing we had at Distrito, however).

2nd Course

Pulpo
I am a huge fan of octopus, and I pretty much order it wherever it is available on the menu.  This beautifully composed plate also contained confit potato and stripe of piquillo pepper paint, and a delicious but slightly strange lemon “powder.”  The textures, colors, and flavors were all beautiful and very fun to look at and eat.

Merluza en Salsa Verde
I have been itching to try sea bass for a while.  This was perfect–the crispy outside was a great textural contrast to the perfectly soft fish.  The plate also had  cockles with salsa verde, which were an interesting counterpoint to the very simply prepared fish.

Butifarra

This combination of house-made garlic sausage, lentils, and pedro ximenez was probably the most interesting thing I ordered (though most interesting thing I ate was holly’s octopus), the sausage and lentils went great together and I slurped (quietly) down the broth when I was finished.

Moules Basquaise

These were really great mussels. They came with chorizo and sauce basquaise, which was delicious, although the chorizo was really in it more for flavor than for eating. This dish also came with bread for which I was pleasantly surprised and this time it was toasted to better stand up under the sauce.

Dessert

Chocolate
A simple, but delicious, flourless chocolate cake with  chocolate mousse and passionfruit sorbet.  As always, I picked up the chocolate dessert on the restaurant week menu, and although this wasn’t exactly memorable, it was tasty and a nice way to finish a meal.

Torrijas

This was dulce de leche, caramel mousse, and orange supremes–A great dish combining fresh citrus with lots of caramel flavor. It seemed that every restaurant week menu had a chocolate dessert and then some other kind of dessert and these options eventually helped us decide where to go based off of would I like desert or no as the 2nd factor. This one stood out and helped us pick Tinto and it lived up to being interesting.

Food Menu

The Design

Tinto feels moody and actually kind of “sexy” due to an interior lavished with warm woods, charcoal greys, and custom candle-lit accent walls.  We ended up being sat downstairs in what is probably usually their private dining area, which felt cozy and private (even though we were technically in the same booth as another couple).  The booths actually felt more like couches–they were soft and you actually sink into them (which may or may not be a good feature.  I have yet to decide).  The design makes you feel as if you’ve been whisked away to some exotic and somewhat undiscovered foreign locale without feeling like some Disneyland theme restaurant.  It is a very successful mood for a tapas restaurant, and I enjoyed the interior for this reason.  I will only give it a 4/5 however, because the basement area really could have been more fully realized in the concept, but hey, no one’s perfect, right?

The Overall Experience

The service was great: fast, and the tapas plates came out at all the right moments during the course of the meal.  As the hostess led us to the basement stairs I had some real trepidation about our seating arrangements, but the basement was cooler than the rest of the restaurant. It was a great date night with lots to talk about just from the food and would be a great place to take a first or second date.

The Receipt

With it being a restaurant week night, the food was only 70 dollars. the Receipt total was around 100 since I had a cocktail, Holly 2 sangrias, and we each had coffee with our dessert.  It was definitely affordable and I’m glad we went, but I know the prices are higher normally and I’m not a big enough fan of Spanish cuisine to make a return until the next restaurant week.

Our Ratings

Drinks: 4/5

Food: 5/5

Design: 4/5

Service: 5/5

Budget: 5/5 (due to restaurant week)

Overall Experience: 4/5

Will We Visit Again

Hard to say. The service and food were great, but it’s probably too expensive to not go during restaurant week (and we really like to use restaurant week to try new places).

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About Philly Survival Guide

Holly and Josh are aspiring foodies with definitive (if not sometimes unfounded) opinions on food, drink and design. Join them in their quest to survive the mean streets of Philadelphia through exploration of the thriving local food culture.

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