Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›

Restaurants & Bars


The bread at Tintol


More from Restaurants & Bars

Restaurants & Bars Manhattan

The bread at Tintol

E Eto | | Jul 3, 2006 02:42 AM

Had a quick after-work drink and appetizers at Tintol recently, and tried the pork tenderloin with clams dish that's been touted on these boards, and it was very good, though it could have been a little more substantive for $9. But even better than the pork was the bread they served along with it. It is an olive bread, with a really nice crunchy crust, and the bread was incredibly... um, I'm not sure how to describe it, but luscious. Really soft and pillowy, and moist--the texture of freshly baked bread. I asked where they get their bread and they told me that they get it from a Portuguese bakery in Newark. Now I'm feeling somewhat obsessed with finding this bread. Not sure when I'll have the time to explore Newark, but I may have to go to Tintol just to have some more of that bread.