Craving a taste of the Iberian Peninsula in Philadelphia? The Gastro Guide has you covered, so get ready to delve into the city’s Spanish gourmet scene; with tapas, pintxos, paella and, of course, Spanish wine. ¡Vamos!
First up, over at the Rittenhouse Hotel, Tinto has rebranded as Tinto Pintxo reflecting a focus on Basque finger food. Not just a wine bar, you’ll find inspired sharing plates and pintxos (bites on sticks) from chef José Garcés to mix up and pair with around 70 Spanish wines. On the menu, ‘Tins & Toast’ raises a glass to the premium canned foods of Spain - packing an umami punch at aperitivo or vermut occasions. Must try: Spanish octopus with Pimentón and the chorifrito pintxos.
Self-proclaimed culinary pioneers of Philadelphia, Di Bruno Bros offers much more than just international deli produce. Rated in the Best Cheese Shops in America list by Travel and Leisure and featured in National Geographic, Di Bruno is a hundred year old Philadelphian institution of “food and family”. This includes a selection of delicious gourmet Spanish products, including jamón, cheeses and the like - there’s an encyclopedic selection, both online and instore across locations. Must try: smoked mussels or Idiazabal cheese with Mitica membrillo.
Oloroso is defined by its dark and aromatic sherries from the Spanish frontera. Not just for happy hour or date night, the sherry haunt has a tapas menu to impress the most die-hard Spanish foodie. But newbies fear not - the chef’s Five Course Gusto Menu covers all the cuisine’s bases. Must try: squid-ink paella and the churros with smoked cinnamon sugar.
Amada is an ode to the Andalusian lifestyle, created by celebrated chef José Garcés in 2005. Offering “Spanish tapas in the heart of Old City”, Amada features a six-seater chef’s counter and a bodega style wine bar, with huge hanging legs of jamón to boot. Garcés Trading Company as a spinoff offers home dining experiences, plus catering from its ghost kitchen. Must try: the jamón ibérico (of course) and the vieiras diver scallops.
Author: Laura D'Ocon