Tintol Brings Authentic Tapas To Times Square: The Iberian Influence Continues

New York - Ten years ago the word "tapas" was barely uttered in Manhattan's dining scene. With the growing interest in the cuisine of the Iberian Peninsula, tapas bars and restaurants have become so popular that the Zagat Survey may just have to create a new category!

Manhattan's newest entry into the tapas restaurant scene is Jose Meireilles' Tintol, 155 West 46 Street (between Sixth and Broadway). Tel: 212-354-3838. www.tintol.net. Tintol is open seven days a week, for lunch and dinner, from 12 noon to 12 midnight. Meireilles, a native of Portugal, sought to recreate the dishes he enjoys eating in his native country. The word "tintol" is a Portuguese slang word for red wine. He designed a menu of tapas that combines the traditional with the adventurous. Standouts include: Piquillo Peppers Stuffed with Brandade of Cod, Cold Mussels Vinaigrette, Grilled Octopus, Escabeche of Sardines, Braised Stuffed Calamari, Flaming Chorizo in Bagago (Portuguese grappa), Pipis (braised chicken giblets in a tomato sauce) and Chanfana de Cabrito (braised goat in red wine). For lunch only, entrie-sized portions of about 15 specialty dishes will be offered in addition to the a la carte tapas menu. Tintol has an eclectic selection of Portuguese and Spanish cheeses which are served with Membrillo, a quince paste. Desserts include Natas (small Portuguese custards), Pudim Abade de Perisco (non- dairy traditional Portuguese Abbaye flan) and Chocolate "Salami" (dark chocolate ganache rolled with chopped white cookies into a log and sliced into small round patties). Mireilles plans to serve seasonal Iberian specialties such as anguillas (small baby eels indigenous to Spain and Portugal) and suckling pig.

No authentic tapas restaurant should be without a great list of wines-by-the glass. In addition to an extensive selection of 150 (and growing) reasonably priced Portuguese and Spanish wines, Tintol serves 30 wines by the glass from $5 to $14. Sherry, Madeira and Port are well-represented on the list. Specialty cocktails include a traditional Caipirinha ($9) and Poncha, a specialty Portuguese drink typically served in Madeira made from sugar cane brandy flavored with fruits and honey ($9). Meirelles intends to expand the list and offer programs to educate customers about Spanish and Portuguese wines. "We probably have on one of the best lists featuring Portuguese wine in the city," he notes.

Tintol's chef, California-born Richard Pelz, a graduate of the CIA, trained under Spain's Michelin three-star Chef Martin Berastegui of San Sebastian, Spain, one of the "founding fathers" of contemporary Basque cooking, as well at Alain Ducasse's at Le Louis XV, in Monaco. In the US, he was at La Folie, in San Francisco, La Caravell and AZ Restaurante both in New York City.

Meirelles' wife, Teresa, oversaw Tintol's design, which features a long entrance bar and dining room with exposed brick walls, low lights, a gigantic mirror to add depth and simple black and white photographs depicting scenes of bull fights. All that is missing are large Seranno hams hanging from the ceiling and used napkins strewn on the floor, customary at many traditional tapas bars in Spain.

Tintol seats 60 in the dining room and 10 at the bar. The restaurant can
accommodate private parties for up to 80.

Meirelles is also owner of Le Marais, a kosher steak house located at 150 W. 46th St. and was a founding partner of Les Halles French steakhouses. He is co-author with Chef Anthony Bourdain of The Les Halles Cookbook.

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