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  • Pinch-hitter Pintxo hits a home-run with Basque-influenced small plates along with smartly selected Spanish wines. A fair sized, intelligent selection of Spanish wine from various regions with most glasses between $8-12, dating mostly from '08 to '10 for the reds (with 08/09 being very good vintage years) is likely to please a wide range of palates. The wine service is a step above the norm. Each time a glass of wine was to be poured, the staff first checked the clarity of the glass (looking for water spots or other issues) against a light. Whenever a new bottle was opened, the server would do a sniff test for check for TCA (cork taint) or brettanomyces getting a bit too friendly. I appreciated the small sample taste glasses that my server provided when I hummed and hawed between a Ribero del Duero and Rioja that both looked interesting. Random tip: I find this offer of sampling much more common when sitting at the bar, where bottles are within arms reach. The tapas dishes were a mix of rustic and refined, simple and complex, in both preparation and presentation. And my observant dining partner-in-crime astutely remarked that the dishes were brought in order of delicate/subtle to robust flavors and that this wasn't by accident. The squid, with caramelized onion, served on apple, was crunchy and sweet; a novel way to do calamari for me. The black cod was perfectly cooked: very moist meat with crispy-fried skin, served on top of garlic mash potatoes dressed with grape tomates, zucchini and olive oil. A little more fleur de sel / cracked pepper on the skin would have been a nice extra, but it was already great. The fig stuff with serrano ham and cheese was an interesting mix of sweet, savory and richness. To get a bit more edgy the blood pudding was served like a paper-wrapped cupcake of black, moist, earthy, rich, dense melt-in-mouth goodness, topped with a pinch of finely diced mixed peppers for color: a nice touch of contrast for the eye. The staff were friendly, attentive (constantly filling up water glasses) and easy going. Noise level was much quieter than the average ~15 table restaurant due to bisection of the tables by the entrance & foyer, making for a bow tie kind of layout, essentially cutting the dining room size (and noise level) in half. I'd easily come back anytime I'm tempted for tapas .
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