Chef Jose Garces went to Spain to research food and wine for Amada, his Old City tapas restaurant, and while he was there he fell in love with Basque Country. Tinto is his ode to the bars in San Sebastian that serve up pinxtos (small plates), bocadillos (sandwiches), charcuterie, and cheeses. Always inventive and never showy, Garces's take on the regional cuisine is defined by surprising combinations—chorizo chips with lobster cream; lamb loin skewered
and served in shot-glasses of onion cream and sherry jus; a morsel of duck confit topped with a black cherry and served on blue cheese–smeared toasted bread. The Basque wine list pairs perfectly.