The Philly Mag 50: Restaurants 21 to 50

22. Tinto
22. Tinto
The dining room of this Amada spin-off lacks the elegance and energy of the mother ship, but we’re hopeful that an upcoming expansion will create better seating and traffic flow. Meanwhile, we’re squeezing into tiny Tinto to graze on its Basque tapas, known as pintxos. There is some overlap with Amada’s menu (not that we’re complaining), but the regionally specific items, like mussels Basquaise and skewers of bacon-wrapped lamb and eggplant plunged into shot glasses of sherry jus, are unique thrills. A glass of fizzy Txakolina is all you need to imagine that you’re in Bilbao.



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