Tinto
114 S. 20th Street/215-665-9150
$55 - $65 for two (Transport yourself just by walking through the door!)
Call ahead?: Yes, a rez can be thorny, even with the recent add-on space.

▲ Chef and owner Jose Garces (Amada/Distrito) transports guests to the Basque region of Spain with little plates (Pintxous) of imaginative and surprising flavors and textures that tantalize. The recent expansion of this uber-sexy spot (about 45 seats) is a welcomed addition offering a chic, bisro-like feel old-world charm meets contemporary city grit way. The entire wall is lined with bottles of wine, which adds to the rustic yet polished, authentic European underpinnings. Pretty, yellow Daisy-donned vases are paired with flickering votive candles, in an otherwise dark wood setting —ideal for that special first date, where lovers might get lost in glasses of red. Chocolate brown and mustard hues make the space inviting, as does the comfy sofa/bench seating. We say dive into a varied and well-rounded selection of charcuterie plates and artisanal farmhouse cheeses. Deciding on prime viddles here can be a little intimidating, but our gracious server, Erin, explained that the top portion of the menu was lighter fare than the bottom portion. Most plates were designed for sharing—great for lingering nibbles and conversation. Offering a wine cellar experience, it’s perfectly okay to order two glasses and share one or two food items, but truth be told, the chef recommends four selections per person. Start with the Marinated Hojiblanca Olives ($4) some Marcona Almonds ($4). Move on to the De Salmon (cured salmon and caviar on a croissant, Quesco de Cabra & crispy shallots.) Also great is the Mar Y Tierra (beef and Lobster skewers with chopped peanuts in a Guindilla aioli.) Tinto is a great idea for desert only. Try the Bananas Y Azafran (chocolate cake, caramelized bananas in a Saffron crem for just or the Torta De Aceite De Oliva (olive oil cake, vanilla Marcona almond crème in a blood orange marmalade). Both sweet tooth selections are only $8 each.

DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espelette

BANANAS Y AZAFRÁN
chocolate cake, caramelized bananas, saffron crema