Jose Garces, a winner on the Food Network's Iron Chef America show and the recipient of a James Beard Foundation award, concocts delightfully exotic tapas at his Basque-inpsired wine bar in the Saguaro Hotel. The inventive small plates include bacon-wrapped Coachella dates with almonds and pearl onions in a Valdeón cheese fondue, jamón ibérico de bellota (cured Spanish ham made from acorn-fed pigs), and Spanish octopus with potato confit, smoked
paprika, and lemon. The chef's tasting menu (from $55 to $65 per person) is available with wine pairing ($30). Tinto is a fun place with closely spaced tables; dinner becomes a party as the Spanish guitarist plays to the crowd.