CURRENTLY SERVING:

We were lucky enough to duck into Tinto last night as they were wrapping up their amazing Basque dinner. We ran into Phoodie Friend/Superfly Bar Manager Paul Rodriguez, who poured us a little too much Sagardo. A tasty treat, it had cool pear flavors on the front, a snap of leather across the middle, and finished with green apple bite and funky truffled harmony. A really complex summer drink you can only get at Tinto and worth the trip.

As we swooned over our leather bag Apple Jacks, none other than the man himself, Sr. Garces, graced our space with a plating of his ‘Breakfast’ from Iron Chef. A quail egg perched atop bacon crisp, flanked by carmelized melon and a chilly Espresso Granita lovingly spooning maple and cream. The egg and bacon were traditional flavors with luxury ingredients, but the melon reimagined made this dish really happen. The fruit was served a little underripe so the rainslicker of sweet wouldn’t push the sugars through the roof. The confection layer was so subtle you would miss it if you didn’t know it was coming, and that’s probably the way it should be served. As we inhaled the portion, Jose let us in on a little secret about Chifa. He’s about to give back the ceviche this city has been missing, with an entire space dedicated to the raw fish planned for the rear of the restaurant. SEE YOU THERE.