Tinto in Philadelphia

I don't like it when a person professes to be a "foodie."  I'm not sure why I don't  like it; maybe because it seems snobby or pretentious?  But if loving food that's creative, unique, a nd beautifully presented makes one a foodie, Tinto has done that to me.

According to this restaurant and wine bar's web site,

Tinto, a colloquial expression used to describe the red wine served in typical pintxos bars throughout Northern Spain, is the ultimate expression of what a Basque wine bar should be.

This pintxos (or pinchos - the Basque version of what more people may know as tapas) bar on 20th Street between Chestnut and Sansom, is a warm (albeit a little dark) space with impeccable service. My experience was very pleasant; my mind was relaxed and my palate was thrilled.

In this Eden of good food, I had a cheese plate as well as an arugula salad with serrano ham, mission figs, and goat cheese to start.  I also had octopus with lemon powder.  My partner also shared her olives, sea bass with cockles (clams) and salsa verde, and a chicken dish.  With the generous tapas portions, we both felt like we had enough to eat.

It's been over week now since we ate there so I can't remember the red wine we had but the server recommended one.  Both were great complements to the food. 

If I were the Lone Ranger I would say, "Go to Tinto, Tonto!"  OK, call me corny.  Just don't call me a foodie.