Tinto

Tinto Calls the “Txotx” – Cider Tasting

Posted by Alex Tewfik on April 2nd, 2013

Tinto’s second installment of their monthly pairing dinners is welcoming in the world of European cider. Every year in the Basque country, cider houses tap their cider barrels, and the people gather together, drinking the apple wine straight from those barrels. It’s called the “txotx,” and Tinto wants to join in on the celebrations.

On Thursday, April 4th, at 7pm, sidra (cider) will be poured from three regions in Spain and France, from Asturias to Irouleguy, and their accompanying menu looks stellar.

The dinner will only set you back $50 a person, and as is tradition, the ciders are bottomless. Make your reservation soon.

The Menu »

Aged Rioja Dinner At Tinto

Posted by Jason Sheehan on March 5th, 2013

This Thursday, Jose Garces‘s Basque-inspired restaurant, Tinto, will be hosting the first in their new series of pairing dinners. For the first menu out of the gate, they’re doing rare, aged and “coveted” Riojas and setting them up against the seasonal Basque fare of chef de cuisine Dave Conn.

The dinner will run you $100 per person. Seating is limited. Reservations are required. And as of right now, there are still some seats available. Yeah, they’re pricey, but the Garces team is calling it “an extravagant tasting and dinner” and I’m not going to argue. Check out the full menu and pairings after the jump.

The menu, the wines and more

Tinto Adds Spanish Craft Beer to Its Menu

Posted by Foobooz on January 29th, 2013

tinto-bar

Tinto has added several new Spanish craft beers to its list. In addition to Estrella Damm Inedit, which was created with the help of famed El Bulli chef Ferran Adria, the bar is now offering Guineu Riner, Omnipollo En El Bosque and CCM’s Hivernale and Negra Stout. The En el Bosque sounds particularly interesting, it is a red ale fermented with cranberries.

Tinto Beers, Wine & Cocktails Menu (PDF)
Tinto Restaurant [Official Site]

Restaurant Week Cooking Demos Today Through Thursday

Posted by Alex Tewfik on January 8th, 2013

With Center City Restaurant Week quickly approaching (January 20-25 & January 27- February 1), three local chefs are demoing their visions for the upcoming weeks of gluttony. Three cooking demonstrations will be held at the Market and Shops at Comcast Center.

The demonstrations start today at 12:15 p.m. with Square 1682.

Full demonstration calendar »

Six Pack: Bacon Bacon Bacon

Posted by Maegan Cadet on October 12th, 2012

Editor’s Note: This week, we’re going to be introducing our new army of interns to you, the Foobooz readership. And it occurred to us that what better way for you to get to know them a little then for them to tell you all about something they loved to eat? Thus, we set them each to assembling their own Foobooz Six Pack, focusing on something they craved.

For our final Six Pack this week, we’d like to introduce Maegan Cadet–a sophomore at the University of Pennsylvania pursuing a Bachelor’s Degree in English and Fine Arts. She’ll eat anything saturated with carbs and will drink anything with caffeine. While she is a self-professed “pretend foodie,” she prides herself in knowing a good croissant when she tastes one.

Here’s her introductory Six Pack: Three courses of bacon-wrapped, bacon-spiked and bacon-infused goodness, proving that one can never have enough bacon (that is, until it runs out).

Bacon Starters

Bacon-wrapped scallops at Rembrandt’s

Start your meal off on the perfect footing with Rembrandt’s smoked bacon-wrapped scallops. These beautiful shellfish come swimming in Lancaster cheddar sauce, and are perfectly portioned to share with that special someone…or to devour all on your own.

Smoked Bacon Wrapped Scallops
Lancaster cheddar-lager sauce
$9.00

Read the rest of this entry »

Tonight, Tinto Tuesdays

Posted by Foobooz on August 23rd, 2011

Last week we checked out Tinto’s new Tuesday Basque Happy Hour to make sure it was safe for you and to sample some of the $2 bites and half-priced sangria. Others were certainly tipped off to the start of the weekly happy hour and showed up in Sips-esque throngs. But get there right at 5 and head to the back of the upper room. All those tables are available for happy hour. Then get to ordering the pickled tomato with sheep’s cheese pinxtos and Shortrib or Duck Confit Montaditos.

Run With the Bulls From the Safety of 20th Street

Posted by Foobooz on July 8th, 2011

Through July Jose Garces’ Tinto pays tribute to the San Fermin festival, best known for the Running of the Bulls through Pamplona, with a special four-course menu. The menu features signature small plates from the Basque region for $65 per person. An optional Spanish wine pairing is available for $40 per person.

Read the rest of this entry »

Apples & Cider at Tinto

Posted by Foobooz on September 29th, 2010

ThisÂ October,Â Tinto is offering aÂ prix fixe Taste of Fall menu featuring apples and cider. Spain’s Basque region which inspires much of Tinto’s menu is known for its apples and it is apple season there and here in the United States.

TheÂ four-courses of small plates isÂ $55 per person and aÂ cider pairing is available forÂ $25 per person.

Read the rest of this entry »

Canceled: Cider Dinner at Tinto

Posted by Foobooz on June 8th, 2010

Tinto Logo

By next Monday you might be a bit beer-ed out. Jose Garces is anticipating this and is offering a Cider Dinner at Tinto.

The $130 meal (including tax and gratuity) will feature three courses of multiple bites and two different Spanish ciders.

The special cider items will also be available a la carte in the main dining room.

Check out the menu after the jump.

Read the rest of this entry »

Giant Octopus at Tinto

Posted by Foobooz on March 26th, 2010

giant_octopus

Tinto has just procured a giant octopus from Alaska. Â The 35 lb cephalopod may not be the size the one in Jules Verne’s 20,000 Leagues Under the Sea but that’s still a lot of tentacle. It’s only been out of the ocean for 48 hours and this evening at 5 pm, it will be served up Basque style.

Chef de cuisine Dave Conn will create a traditional Spanish Pulpo Gallego dish.Â The octopus will be poached in red wine vinegar, lemon and various aromatic spices, then sauteed and served with potato confit, smoked paprika and fiddlehead ferns.

If the octopus survives the evening, look for cured octopus starting Monday.

Check out a real photo of the octopus after the jump.

Read the rest of this entry »

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Tinto

Tinto Calls the “Txotx” – Cider Tasting

Aged Rioja Dinner At Tinto

Tinto Adds Spanish Craft Beer to Its Menu

Restaurant Week Cooking Demos Today Through Thursday

Six Pack: Bacon Bacon Bacon

Bacon Starters

Tonight, Tinto Tuesdays

Run With the Bulls From the Safety of 20th Street

Apples & Cider at Tinto

Canceled: Cider Dinner at Tinto

Giant Octopus at Tinto