Chef Jose Garces' second Philadelphia restaurant, Tinto, takes its cues from the tapas and wine bars in the Basque region of Spain. The dining room is designed like a wine cellar; the walls are lined with wooden grids containing thousands of bottles from Northern Spain and Southwestern France. Though most of the plates are small, the menu is large, with an array of cut-to-order charcuterie, cheeses, soups, salads, meat skewers, and seafood. The diver scallops, served with bacon, shaved apple, and a cider demi-glace, are a specialty here.
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From Food & Wine , MAR 2007
At Tinto, Jose Garces’s take on pinxtos (Basque tapas) includes lamb brochettes ...MORE
From Food & Wine , NOV 2008
From Food & Wine , JUN 2007
...a Basque wine bar, and Distrito, focusing on the foods of Mexico City. He’s a mini mogul a Chowhound devotee could...MORE