Snap Squad: Lunch at Tinto
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Where: Tinto, 114 South 20th Street
When: Thursday, June 18th, 12:30 p.m.
Who: Tim H. and dining companion Bob A.
Tim’s Starter: Caldo de Donostia (crab and seafood chowder) — the mussels and clams were as rich and velvety as sweetbreads.
Bob’s Starter: Arugula salad with serrano ham, figs, fried goat cheese, and pine nuts dressed with a Sevilla orange vinaigrette.
Tim’s Second Course: Fried oyster sandwich with choricero pepper tartar and sweet onion escabeche. (It didn’t come bun askew — I did that so you could see the oysters.)
Bob’s Second Course: Butifarra — housemade garlic sausage with lentils in a Pedro Ximenez sherry reduction. You wouldn’t believe the waves of flavor that burst out of that sausage.