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Tinto, Basque From Sea To Mountain

Posted by Foobooz on April 16th, 2007

Rick Nichols fights the crowds to taste Jose Garces’ take on Basque cuisine at Tinto.

But here is Garces’ secret. He is not promiscuous in his passions. He studies a cuisine in its native habitat. He assembles a coherent and logical menu. He reinterprets the food, respecting its origins, but also local taste buds, his own very much involved.

Basque, a pretty new passion [Philadelphia Inquirer]
Tinto [Official Site]

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This entry was posted on Monday, April 16th, 2007 at 7:15 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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