The last time I was in Philadelphia I went to Basque wine bar Tinto, the newest endeavor from Chef Jose Garces. The small plates (or pintxos) were superb. Some of the highlights when I was there included a Bomba rice paella with chorizo, shrimp and braised rabbit, a braised short rib sandwich with bacon, asparagus and celery root aioli, and a list of charcuterie and cheeses that included all my favorites, such as saucisson sec, Monte Enebro, and Idiazabal. The wine list is extensive, focusing on lesser-known northern Spanish and southern French wines. Chowhounds recommend the bocadillos de salmon, montaditos de pato (duck), and montaditos de panceta (pork belly), and another hound included Tinto in a Philly tapas circuit.

At the risk of offending Philadelphians everywhere, I’d take Tinto’s short rib sandwich over a cheesesteak any day.

114 S. 20th Street, Philadelphia, Pennsylvania

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