Tinto

Having seen iron chef america a few times running on tv, I was recommended to try one of Jose Garces restaurants. Jose is an ecuadorian american chef who won the second edition of the next iron chef. This definitely created some high expectations...

Tinto

The outside wasn't anything special, but upon entering - it didn't look such a big place (which probably explains why it was so hard to get a booking). Service was great after being greeted into the restaurant, apart from getting taken downstairs to a private room which was a little too dark and eyes didn't really adjust with the steps...

Tinto 

The private dining area was very nicely done. Tinto is also known as a wine bar with a vast selection of wines, and on the way to the table - there was many corks and wines on display.

Wafers

As part of the chef's complimentary dish was some very crisp wafers with a sweet dipping sauce. I was recommended to give the special pyrenees tasting menu a try. Tinto specialises in basque country tapas.

Oysters

The first dish to arrive was oysters with cava creme, egg custard and herb butter. And WOW. No questions about the wonderful presentation, especially on the egg custard with it flowing out from the egg. Tasted even better with the cava creme on the bread with nicely cooked through oyster.

Garrotxa Souffle

Next up the garrotxa souffle of a spinach crepe, grape tomato and guindilla puree. Not your typical souffle, but a spinach crepe. Definitely surprising and interesting, but works well as a light starter.

Butifarra

Still with the starters was the butifarra. A house made pork terrine, baby carrots, turnips, cornichons and mustard. The mustard seeds provided a little kick with the soft terrine on bread.

Fig and Cheese Salad

To complement the butifarra was a fig and cheese salad. The cheese balls was probably a bit much for my liking, but the fig and salad was a nice and light freshener.

Idiazabal Gnocchi

The first main dish of the night was a gnocchi in jamon serrano broth with english peas and chive. Biting through the gnocchi, you could taste the hints of smoked bacon flavour infused inside.

Manzanas

Was impressed with the apples consisting of cabrales espuma, candied shallots, pistachios and baby arugula. Another of the pretty presentations that blew me away. Texture didn't feel like an apple, but more towards a pear. Cutting through it, you could see and then taste the sweet apple juices.

Foie Gras

One of my favourite foods, the foie gras. This was served with le puy lentils, celery heart and sherry vinegar. I still have not been a great fan of lentils, but the foie gras made up for it. Cooked just enough to bring out the flavours and juice, along with the froth and foam... just great.

Merluza Al Escabeche

A pan fried sea bass served with golden potatoes, shisito peppers and champagne vinegar. Could definitely taste the freshness of the bass as it falls off the fork and knife as you cut through it.

Arroz De La Riviera

Fava beans, pearl onions, meyer lemon and mahon. Although it felt the serving size was small - this was actually extremely dense and filling. Presentation wise it looked a little bland, but unsurprisingly contained more than enough flavours. However was still probably my least impressed and liked dish of the night.

Suckling Lamb

Suckling lamb served in sliced sausages with spring vegetables and nautral jus. By this stage, all the small tapas sized servings didn't feel small anymore. The sausages were nicely cooked through and you could taste the juicy lamb.

Torrija

Torrija (bread soaked in milk and deep fried in batter) with cava anglaise and green apple sorbet. I didn't expect the torrija to be cold, but that gave it a nice refreshing feel with the sorbet. The apple sorbet had nice sharp apple flavours to balance out the deep fried bread.

Two and half hours later with my first tasting menu here in the states, combined with an iron chef, this definitely lived up to expectations in all the presentation, taste, environment and service. Could definitely say this has been one of the best meals I've had to date!!!

114 South 20th Street

(Corner Sansom Street)

Geno's Steaks

I guess it may sound a little extreme, but I thought it had to be done. Travel all the way to philadelphia to give a true philly cheese steak a try. I've never actually tried one here in ny before - which seems like a little surprise.

Geno's Steak

Located in south philly, was a little adventure to find the place. But once you were there, there was no mistaking the place. Geno's and its bright orange lit up the neighbourhood... literally and physically. Not only does geno sell cheese steaks, he's also got a motorcycle store, car wash... and even witches hat to block off the road under his name!

Geno's Steak

True to his reputation, there's always a massive long line outside regardless the time of day. With photos and signed autographs from celebrities saying that they've come here, there's probably reason to why so many people do come here for a visit.

Cheese Steak

The famous cheese steak with onions. Looks pretty ordinary, and size isn't too big but reasonably filling. The bread roll was a little soft (maybe it's meant to be like this to absorb the "healthy" goodness). The meat is thinly sliced and served with melted cheese.

Cheese Fries

Cheese fries to go with the cheese steak. The fries weren't anything special or wow, but when the melted cheese is poured over it, gives it a totally new taste. Maybe eating on the side of the road also gives it a special feeling too?

How good is it? I can't really compare since I've never had anything else to compare it against. Of course, there's always Pat's across the road (which is something that's going to be on the to-do list). It was a satisfying "healthy" lunch of course. But it didn't seem to live up to expectations from all the hype! Still a must try - the neighbourhood gives it a great feeling.

1219 South 9th Street
Philadelphia