El Quinto Pino is the second tapas joint from the owners of the popular Tía Pol, but it’s no clone. This charming two-month-old bar—“lifted straight from a small alleyway in Barcelona,” suggests ADOC—offers a shorter and less orthodox menu than its big sister around the corner.
One early knockout is the uni panini: sea urchin roe in a warm-pressed ficelle, slathered with butter and mustard oil. guttergourmet pronounces it “MIND BLOWINGLY GOOD!!!!!!” Also excellent (if not upper case–worthy) are gambas al ajillo (shrimp with garlic), stewed garbanzos with spinach, Basque anchovies in tomato sauce, and the gazpacholike salmorejo, a creamy tomato soup with chorizo and hard-cooked egg.
This place does especially well by pork. Rock48nj loves the fried belly cracklings, as well as a wonderful sandwich of braised pork shoulder; “if swine is not your thing you may not be into it,” he warns.
El Quinto Pino [Chelsea]
401 W. 24th Street (at Ninth Avenue), Manhattan