Tinto, Basque From Sea To Mountain

Rick Nichols fights the crowds to taste Jose Garces’ take on Basque cuisine at Tinto.

But here is Garces’ secret. He is not promiscuous in his passions. He studies a cuisine in its native habitat. He assembles a coherent and logical menu. He reinterprets the food, respecting its origins, but also local taste buds, his own very much involved.

Basque, a pretty new passion [Philadelphia Inquirer]
Tinto [Official Site]