Two weeks back, I think it was, my two bosses took the team out for a nice dinner at
Tinto. Though the restaurant serves its food tapas-style, we all were feeling a little territorial and decided to order as individuals, not a group. This was probably wise, as the portions were generally on the smaller side (understandably). The meal started with complimentary cheese flaky thingadoos.
I ordered the charcuterie mixto: thinly sliced cured meats that included chorizo, serrano and other nice treats. So thin and served with a hummus-like textured egg salad.
Next I ordered the Basque onion soup (veal consomme, caramelized pearl onions, brioche and idiazabal gratin). Mmmm. It was rich and the idiazabal cheese factor was quite delish. Delish?
And an oyster bocadillo (fancy for sandwich) which was very generous with its fried oysters and paired choricero pepper tartar and sweet onion escabeche. Oh it was a good sandwich, yes it was.
B. and I split two desserts because we were intrigued by certain components of both and couldn't decide for ourselves. The first was cafe con leche (espresso mousse, canella gelato, brandy steamed milk and hazelnut turron) and was just superb. Each flavor and texture was severely wonderful. Yes, severely.
This photograph is not very good but the dessert, torta de aceite de oliva, was quite nice. Olive oil cake, grapefruit curd, preserved citrus and rosemary cream. Oh my.
This was a lovely meal and I thank my employers for the opportunity.
I ordered the charcuterie mixto: thinly sliced cured meats that included chorizo, serrano and other nice treats. So thin and served with a hummus-like textured egg salad.
Next I ordered the Basque onion soup (veal consomme, caramelized pearl onions, brioche and idiazabal gratin). Mmmm. It was rich and the idiazabal cheese factor was quite delish. Delish?
And an oyster bocadillo (fancy for sandwich) which was very generous with its fried oysters and paired choricero pepper tartar and sweet onion escabeche. Oh it was a good sandwich, yes it was.
B. and I split two desserts because we were intrigued by certain components of both and couldn't decide for ourselves. The first was cafe con leche (espresso mousse, canella gelato, brandy steamed milk and hazelnut turron) and was just superb. Each flavor and texture was severely wonderful. Yes, severely.
This photograph is not very good but the dessert, torta de aceite de oliva, was quite nice. Olive oil cake, grapefruit curd, preserved citrus and rosemary cream. Oh my.
This was a lovely meal and I thank my employers for the opportunity.
4 comments:
I could give you a recipe for the cake. mc
That is supposed to be a really nice restaurant. That was nice of your bosses.
It was a good meal for sure...though I wish that all restaurants would light their tables appropriately.
I think the bosses feel that as long as they feed us we won't mind the long weekday and weekend hours we have to work when it's busy.
This is generally true. Damn our stomachs!
i'll be checking your blog more often, i'm also a chicago transplant living in the philadelphia area. :) as far as korean restaurants, philly has better restaurants and my favorite is soraebol on 2nd street. perhaps the best korean bbq.
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