Or a little dish of house-pickled veg or excellent quality anchovies (each $5). Like the mussels escabeche ($10), the mussels collected from Portarlington waters by a guy who lives just up in Preston, destined to loll about in a tomato sauce sharp with sherry vinegar and thrumming with the warmth of smoked paprika. The rest is a moveable feast made with produce drawing a straight line between farmers and diners. That tortilla and a burnt Basque cheesecake ($5) have earned their status as constants on the blackboard menu, along with a rugged house-baked sourdough bread ($5) with a caramel crust that cracks like a back at the osteopath. Photo: Eddie JimĪs you may have guessed, the food is loosely Spanish. Go-to dish: Chargrilled leek with egg yolk. And my experience here is that it's wise to arrive not much after 6pm or risk cooling your boots on High Street while glaring at the people perched inside overlooking the chefs fanning the charcoal grill and the waiters pouring vermouth from the tap and passing plates of tortilla de patatas ($5) across the counter. The only problem with the perfect local is that it puts you in competition with a whole lot of other locals. It all lends an air of borrowed authenticity, as if someone has roughed up Bar Lourinha and deposited it in Rezza. Wines and preserves decoratively bide their time until their moment comes. He's taken over an old espresso bar, adding pendant lights, greenery, a large horseshoe-shaped bar and a whole lot of heart and soul while keeping the endearingly deshabille character of stripped red brick and kooky mid-century murals – hello Venice on one wall, and an Aboriginal man at a desert campfire on another. A native of nearby Preston, he cleverly divined that a young chef branching out on his own could do well ploughing the fertile ground of Melbourne's gastronomically unsung suburbs. La Pinta is that place for me in the first instance, and I'm committed to working on the latter.Ĭhef Adam Racina (ex-Napier Quarter and Pinotta) opened this buzzy little tapas-y joint in northern suburban Reservoir in 2020. For others it's a place where everyone knows your name. So what makes the perfect local? For some people it's a joint they can happily return week after week, thanks to the alchemy of quality and price. By dint of a certain pandemic, the neighbourhood has reasserted itself as the sun around which our happiness revolves. If you are in the mood for a margarita, we feature the largest Tequila Bar in New Mexico, with over 175 different 100% Blue Agave tequilas and 50 different Mezcals, to make your perfect hand-made margarita to sip on the patio.You don't have to be celebrity futurist Richard Florida or a wearer of teal clothing to know about the power of the local. Come taste our authentic New Mexican dishes, salsas and drinks. In addition we have wonderful dry aged steaks from local cattle and aged on property, pork dishes from local farmers, and ingredients from our organic greenhouse. Their family was the first to differentiate their cuisine as "New Mexican." We feature a wide selection of New Mexican food choices on our menus that include flavors that come from our beloved green chile sauces and salsas. El Pinto uses the recipes of the owners' grandmother Josephina Chavez-Griggs. The people of Albuquerque have spoken! El Pinto Restaurant offers the best New Mexican food in Albuquerque. Come see why we're the local favorite for authentic New Mexican Cuisine!
The Tradition Lives At El Pinto RestaurantĮl Pinto Restaurant was voted Best New Mexican Restaurant in Albuquerque New Mexico according to the "Best of City" annual survey conducted by Albuquerque the Magazine.
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