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).

Bar Ferdinand


Located on 2nd Street across from the Piazza at Schmidt’s, Bar Ferdinand draws its name from the bull in The Story of Ferdinand and that inspiration features heavily into the restaurant’s design and cuisine.  Scenes of Bullfighting and roses throughout the restaurant and the tapas, like the word itself, are definitively Spanish in origin.

The Drinks

The drinks are nothing if not interesting for their names, but like most cocktail menus at restaurants the options listed are for the ladies. There were some exceptions though and I ordered the Barcelona (Bulleit Bourbon, Licor 43, bitters, brandied cherries) which was just a really well-made Manhattan. I also ordered a Throwback Lager (Victory Brewing) on draft which was refreshing. Holly had the sangria and said it was quite good, but beyond that they did seem to have a large wine selection which makes Bar Ferdinand a great place for the wine and tapas crowd. Currently there is a gin drink in the cocktail line-up that sounds very intriguing as well so if you go, try the Seville (Tanqueray, Pimm’s, fresh muddled blueberries).

The Food

Tapas:

Almendras de Marcona

We started off with these lightly roasted marcona almonds. The sea salt and the olive oil made these a great snack while we had our first drinks and waited on food. I’m a sucker for any kind of roasted or spiced nuts at bars.

Plato de Queso & Surtido de Carnes

Two separate small plates that had to be paired together for maximum satisfaction. Charcuterie and cheese boards are one of the main reasons Holly and I go out to restaurants.  The cheese plate selections are seasonal, but the meats are always Serrano ham, chorizo, chorizo blanco, and lomo. Both selections came with specific jams, sauces, or spreads to compliment the flavors of the cheeses and meats and most importantly of all they actually gave us the correct amount of bread. One of the greatest disappointments when we go to a restaurant and order charcuterie is that often we only get 4 slices of bread off of a french loaf for an amount of charcuterie that requires double or triple that in an effort to skimp or to nickel and dime customers.

Cerdo Frito – Josh
Consisting of  slow fried pork, Mahon cheese, roasted peppers & onions,  with whole grain mustard this tapas sized sandwich had a flavor profile very similar to a cuban sandwich.  The bread was nice and crispy and the cheese was gooey and the pork had so much flavor.

Queso de Cabra Cocinado – Holly
Baked Caña de Cabra goat cheese, roasted garlic, honey, pinenuts, sage, toasted bread. Unfortunately we lost our notes on this one, but I remember Holly enjoying it at the time.

Dãtiles con Tocino

This was probably the favorite food item for both of us that night. A perfectly fried empanada filled with dates, bacon, cream cheese, honey and almonds.  This dish tasted like a rich and hot version of a baklava with some added smokiness from the bacon.  All the varying textures and flavors meshed and I would happily revisit Bar Ferdinand just to order some of these delicious empanadas again.

Dessert: Churro con Chocolate

I love churros, but when I say that I’m talking about the really commercialized giant sugary twists that you buy from little trucks in theme parks.  This was not that, but was more delicious and quite nice. The plate came with 5 or so perfectly cooked little churros about the length of a finger accompanied by a small dish of chocolate dipping sauce.  I’m not normally a big fan of chocolate but it was had great flavor and paired really well with the crispy churros.

Torrija de Manzana

Holly’s desert choice consisted of cider soaked fry bread, cinnamon ice cream and candied orange zest. This type of desert was right up her alley and I really enjoyed the taste I got of it as well.  The juicy crispness of the cider-bread was really complimented by the creamy cinnamon flavor of the ice cream with the candied orange zest making a nice edible garnish over the whole dish that added some flavor.

The Design

Ole!

Most theme restaurants leave me with feelings of being in Disney Land, without all of the magic.  Bar Ferdinand, however, is a classy take on a theme.  The restaurant is distinctly Spanish: from the bar adorned with dried roses reminiscent of those thrown to a successful Matador, to the Moorish-inspired gold leaf ceiling and arched doorways, to the warm golden hues in the tile mosaics on the walls.  The design is just right for a place that serves classy tapas, and it made me feel good about spending money on small plates.  The design was elevated and refined.  So was the food.  This is a mistake that so many restaurants make: either the decor is too casual/crazy for the prices, or the decor is so over-designed that it feels out of place.  It was refreshing to eat at a place that held in balance the ideas of their food and their decor as a unit, rather than trying to accomplish too many schemes in one small restaurant.

The Receipt

For just over 100 dollars (pre-tip) we got two drinks each, an appetizer, 5 different tapas plates, deserts for each of us and cappuccinos. You could get less and spend as much at Bar Ferdinand but there are lot of tapas options that are nearer to 5 dollars than 10 that let you experience more flavors for less with no loss in quality.

The Overall Experience

Bar Ferdinand had great service, a great look, and great food.  The seats were comfortable (gasp!), the lighting was perfect, and although the air conditioning was a little over-zealous, I couldn’t have been happier with the whole package at Ferdinand.

Our Ratings

Drinks: 4/5

Food: 5/5

Design: 5/5

Service: 5/5

Budget: 4/5

Overall Experience: 5 /5

Will We Visit Again: Yes.  While Bar Ferdinand didn’t have the greatest selection of drinks, the skill of the bartenders and the wide and well prepared selection of tapas more than made up for it.  The restaurant was pleasant and the service was excellent.

Visit Bar Ferdinand’s Website