South Philly Review Tastes Tinto
Phyllis Stein-Novack has some complaints on the physical environment at Tinto but has no complaints when it comes to the food.
Each dish we savored was spectacular in taste, presentation and eye appeal. Complimentary thin â€œcigarsâ€ of fried cheese, similar to the Italian frico, were crisp and slightly salty. We then proceeded with a mix of â€œpintxos,â€ the Basque version of tapas, and other fare.
We ordered a succession of hot and cold dishes, beginning with â€œjamon Serranoâ€ ($9) and â€œabbaye de bellocâ€ ($7). Serrano is Spainâ€™s most famous ham and it was sliced razor thin and served with bread. It was refreshingly light and presented on a long rectangular platter. The â€œabbaye de bellocâ€ is a sheepâ€™s milk cheese made for centuries by Benedictine monks. It had an enjoyable, rich caramelized flavor.
Two-and-a-half tips of the toque to Tinto.