Featured

Pintxo (pronounced peen-cho) is a Spanish Tapas Bar located in the heart of Belltown. Pintxo’s micro-kitchen, smaller than most food truck kitchens, produces a vast array of small bites from traditional favorites such as Tortilla Española, Bacalao Fritters, Montaditos de Serrano and Patatas Bravas to modern takes on the traditional dishes from various culinary regions of Spain, including San Sebastian, Barcelona and Madrid.

 

Pintxo + Abadia Retuerta Wines + 5 course dinner

Date: Friday October 6th, 2017

Time: 7:30pm-10:00pm

Location: Pintxo (private dining room), 2219 4th Ave., Seattle WA 98121

Tickets available via Eventbrite

 

Please join us for an exclusive tasting of the new vintage release from Abadia Retuerta Wines. Pablo Paredes from Abadia Retuerta, Lucia Ramos from Europvin and Chris Austin from American Northwest Importers will be in attendance for an educational 5 course dinner prepared by our incredible chef team: Brandon Waddell, Clayton Kinsey, and Emelio Sansone.

All bottles will be for sale after the dinner at retail pricing. 6 bottle discount of 10%. This will be the first and (likely) only opportunity to purchase these beautiful wines retail.

The dinner will be held in our new private dining room featuring large-scale artwork by local artist, Fran Holt.

Dinner includes 5 courses and a 2 oz pour of each wine. Glass pours will be available for purchase. Menu TBD. The menu will include land meat, seafood, nuts & gluten.

Abadia Retuerta line-up & food pairings

Wine: Abadia Retuerta LeDomaine 2016, Sauvignon Blanc, Verdejo and Godello

Food Pairing: Blanched shigoku oysters with parsley sauce.

Wine: Abadia Retuerta Selección Especial 2013, blend

Food Pairing: Roasted game hen with savory Spanish chocolate.

Wine: PAGO NEGRALADA 2014, Tempranillo

Food Pairing: Montmell cheese, grilled stone fruits.

Wine: PAGO VALDEBELLON 2014, Cabernet Sauvignon

Food Pairing: Chuleton, served black and blue, 3 sauces.

Wine: PAGO GARDUNA 2014, Syrah

Food Pairing: Sweet and savory ice cream with house-made cookie.

Pintxo + Lustau + 5 course Sherry Dinner

 

We are excited to announce our first Sherry Dinner of 2017. Please join the Pintxo Chef team, Lucas Paya and Lucia Ramos in a night of Sherry, food and education.

Tickets Available via Eventbrite

What: Lustau Sherry Wine dinner with special guests: Lucas Paya Lustau US brand Educator and Lucia Ramos of EuropeVin Regional Manager

Location: Pintxo Restaurant. 2219 4th Ave., Seattle WA 98121

Time: 7 PM-10PM

Limited seats: Private room of 28 people

$110.00/person includes gratuity

5 course chefs tasting menu with Lustau Sherry pairings

Sherry: Lustau Jose Luis Gonzalez Oregon, Fino Del Puerto

Food Pairing: Local Heirloom vegeable salad + Padron Peppers

Sherry: Lustau Amontillado Los Arcos

Food Pairing: Chef Choice Montadito

Sherry: Lustau Palo Cortado Vides

Food pairing: TBD

Sherry: Lustau rare Oloroso Emperatriz Eugenia:

Food Pairing: Valencia Paella, live cooking with Chef Emeli

Sherry: Lustau PX San Emilio

Food Pairing: Dark Chocokate torte (v, g/f)

Pintxo + La Rioja Alta Tapas & Paella Event

We are  excited to announce our partnership wth our friends from Unique Wines and Award Winning La Rioja Alta to bring you a festive and interactive Tapas, Paella and Wine experience.

Please join us on Thursday June 8th from 7pm-9pm for the last wine event in our original location on 2207 2nd Ave. before we move to our new location on 4th Ave. in Mid-June

We will taste through 4 wines with La Rioja Alta’s Maria Saenz and Scott Aldridge of Unique Wines.

In case you haven’t heard: Wine Enthusiast selected La Rioja Alta Gran Reserva 904 as Best Wine of the Year in 2016!

Tapas menu sneak peek:

Cured copper river salmon with pimenton and cured egg yolk

Grilled sheeps cheese with candied kumquats

Salt roasted white fish  ‘

Iberico ribs in burnt ornage glaze

Tasting Schedule

7:00pm-7:30pm: Lagar de Cervera Albarino tasting and tapa/pintxo pairing

7:30pm-8:00pm: Aster Crianza tasting and tapa/pintxo pairing

8:00pm-8:30pm: La Rioja Alta Vina Alberdi Reserva tasting and tapa/pintxo pairing

8:30pm-9:00pm: La Rioja Alta Vina Ardanza Reserva tasting and Paella Valenciana (live cooking with Chef Emelio)

More information on the beautiful history of La Rioja Alta: http://www.riojalta.com/history

Wine purchases will be available through the Paris Madrid Grocery: http://parismadridgrocery.com

*ticket price includes taxes and gratuity for our hard-wokring staff.

Dine Out for Northwest Immigrant Rights Project

Tonight, May 23rd we will be donating 10% of our sales to NWIRP.

More information from the organizers:

Raise your fork and your glass! Let’s raise some cash!

The locally-owned businesses listed below have volunteered to donate a portion of sales to NW Immigrant Rights Project. Order dinner. Have a drink. Make a difference with your dollars.

NWIRP provides free high-quality representation to immigrants. They keep families together, protect people from violence and stand up to injustice. They also challenge and work to change unjust immigration policies affecting immigrants regionally & nationally.

BELLTOWN
Belltown Pizza 2422 2nd Ave. Seattle, WA98121
Pintxo 2207 2nd Ave. Seattle, WA 98121

CAPITOL HILL
Barrio -1420 12th Ave, Seattle, WA 98122
Liberty 517 15th Ave. E Seattle, WA 98112
Pettirosso 1101 E Pike St, Seattle, WA 98122
Puro Lonchera 422 E. Pine St. Seattle, WA 98122
Vermillion-1508 11th Ave. Seattle, WA 98122

PHINNEY RIDGE
Oliver’s Twist-6822 Greenwood Ave. N Seattle, WA 98103

MAGNOLIA
Oliver’s Twist-3217 W. McGraw Seattle, WA 98199

MT. BAKER
Heyday 1372 31st Ave. S. Seaattle, WA 98144

PIONEER SQUARE
Zocalo 20 Occidental Ave. S. Seattle, WA 98104

WALLINGFORD
Al’s Tavern-2303 N. 45th St. Seattle, WA 98103

Semana Del Vermut with Lacuesta Vermut & Rinomato Aperitivo

 

 

We are thrilled to work with our friends at Fasel Shenstone to bring you a week of Vermut and Aperitivo cocktails featuring Lacuesta vermut and Rinomato aperitif, “Semana Del Vermut”. We’ll be featuring these cocktails at a discounted price for the week. Stop in and check out theses delicious low ABV cocktails! After our move in mid-May, these cocktails will be added to our Summer Sippers list- perfect for patio imbibing.

 

ALL THAT GLITTER IS GOLD – $6

Lacuesta vermut blanco, dry sparkling wine, grapefruit peel

SMOKING JACKET – $8

Lacuesta vermut rojo, mezcal, Rinomato aperitivo, lemon peel (rested in a clay pot)

A DELICATE AFFAIR – $6

Lacuesta vermut rojo, gin, aperitivo, bitters, olive & orange peel

THE NEW ROSÉ – $6

Rinomato aperitivo, grapefruit tonic, lemon wedge

RIOJA LONE STAR – $7

Lacuesta vermut Reserva, slice of Manchego

More about our move and growth from Seattle Met

Thanks for spreading the work, Seattle Met 

BARS ON BARS ON BARS

New pintxo rrlowe

Pintxo’s papered-up windows on 4th Ave.

In Belltown the bar culture is big, but Pintxo’s current digs are not. With some dining space and just a handful of seats at the bar, owners Amanda and Cory Chigbrow knew their bustling tapas bistro had outgrown its small haunt on Second Ave. But for the Chigbrows, who’ve spent decades living around Belltown including above their very first restaurant, relocating within the neighborhood was a given.

Come early May, just in time for Pintxo’s seventh anniversary, it will reopen in a larger restaurant space at 2219 Fourth Ave. The Spanish-style tapas menu will remain much the same while adding a charcuterie station with cured meats—a good excuse to hand-shave slices of jamón for ogling diners. And with a bigger kitchen comes baked goods in the form of cocas, or Spanish flatbread, and churros.

More room brings seating for 40 at the bar alone, plus a private dining section for events. Yeah, there’s plenty of latitude here, which is ideal for those expanding with every bacon-wrapped date and bite of housemade wild boar chorizo, but also the reason the Chigbrows will open another bar in the same building.

Commonwealth will also call 2219 Fourth Ave home, though the entrance will be through the back alley off Bell Street, and will call upon Amanda’s Kentucky roots. “We are huge fans of bourbon whiskeys,” says the Kentuckian to no one’s surprise. What this means: a lot of said bourbon, plus craft cocktails with a southern twist, and a humble menu of southern small plates. “We love the idea of taking small plates, of what we do at Pintxo, and doing southern-style food that way,” she adds.

The menu still has a ways to go, but Amanda hints at perhaps a take on her mother’s fried chicken, “It is the best fried chicken I have ever had; she makes it the best.” As moms do. But alas, she won’t give up the recipe. As moms do.

At Commonwealth things will aim to skew more refined but every bit as comforting. It’s slated to open sometime this fall.

Meanwhile in Pintxo’s soon-to-be-former space, the Chigbrows will open Bar Abajo. It roughly translates to “bar below,” a nod at their bar The Upstairs that’s located exactly where you think it is. Inspired by their travels in Barcelona and around Spain, Bar Abajo will assume Pintxo’s Spanish atmosphere and will a focus on gin cocktails, cheese and charcuterie plates, marinated olives and almonds, and tinned seafood. Dig into a salty, smoky fish cured in olive oil with a crisp gin and tonic or bright, red sangria or something from the rotating slushy cocktail menu.

After a coat of paint, a changing of the tables, and some artwork hanging, Bar Abajo will open this spring or summer.

No websites are live quite yet, so keep tabs on relocations, updates, and openings at Pintxo’s Facebook page and Instagram.

We’re Growing!

We’re Growing! We are excited to announce that our small but mighty restaurant is growing. We are planning a new project in our beloved Belltown neighborhood, not far from our current location. As of late Spring/Summer 2017, Pintxo will have a new address in Belltown.

We’ve spent the last 7 years loving and growing this business and we are thrilled to be moving into a space featuring: more seating while maintaining the intimacy of our original location; security for the future of our restaurant with a long-term lease and a local and active landlord; a bigger kitchen; room for a full-time charcuterie station; the ability to take large party reservations; and most importantly, air-conditioning.

With the expansion of our restaurant comes an opportunity to for you to invest in the future of Pintxo.

 

For a limited time, we will be offering gift cards with the exclusive opportunity to get more for bang for your dollar.

 

The cards can be used at Pintxo, The Upstairs, and our two new bar-focused concepts coming soon in the Belltown neighborhood.  In addition to using these cards for regular dining and imbibing, you can use these gift cards for:

  • Our cooking classes
  • Restaurant/Bar buyouts
  • Offsite Catering: Weddings, milestone birthdays, anniversary celebrations
  • As a gift

You can purchase gift cards HERE 

 

Purchasing these gift cards allows us to run and operate our establishments the way we always have, as a family owned business without heavy handed investors.  Instead, you, the top-notch customers we serve every day are our investors.

 

These cards do not expire and can be used at any of our current and future locations.

 

When you purchase a gift card from us, not only are you rewarded with additional value, but you are helping us raise some of the funding we’ll need to expand our brand and design even more amenities and features into our restaurants.

 

We wouldn’t be where we are today if it wasn’t for our incredible customers and we hope you will continue to support us as we start our next adventure.

Salud!

The Pintxo Family

Something for the Weekend, by Eater Seattle

Hey Eater! Thanks for the love. We love being included in your Something for the Weekend column!

Cocktails + Tapas + Paella = Weekend Magic

3 Places to Try in Seattle This Weekend

by 

New Year’s Weekend

pintxo_071

 

 

Join us for New Year’s Weekend at Pintxo! We’ll be serving up our regular dinner menu + Specials on Friday & Saturday night. Chef David and his team are preparing:

 

 

 

Suckling Pig

Slow roasted suckling pig from Pure Country Farms. Served with Moroccan lentils.

Kusshi Oysters 
Served on the half shell with cava mignonette.

Albondigas Con Salsa Tomate
Carlton Farms beef and pork-belly mix with our house-made Tomato/piquillo pepper sauce.

Monkfish Croquettas 
Monkfish and bechamel rolled into a ball and deep fried. Served with house-made Harissa aioli

Make your reservation for Friday or Saturday night HERE:
be sure to note: “Hello 2017” for a complimentary glass of Cava for each person in your party (21+ only)

SIP Northwest Magazine & Pintxo Paella

We were thrilled to have the folks form SIP Northwest attend our first Paella cooking class with Cory and Emelio. Check out what they had to say:

sip-nw

Become a Paellero at Pintxo’s Paella Cooking Classes
by Erin James
Sofrito : /soˈfɾito/ : noun

A flavor base, particularly in Spanish cooking, best known for paella.

Paellero: / pae-ye-ro / : noun
The person making the paella.

“In paella, we like making it here at the restaurant with a focus on sofrito,” says Cory Chigbrow, co-owner of Seattle Spanish tapas bar Pinxto. “We find it to be the heart and soul of the dish.”

In a paella cooking class on Monday night, seven of us ravenous students hovered over individual gas burners topped with individual mini paella pans, eager to hear what classified chef insight Chigbow and sous chef Emelio Sansone might leak. For Chigbrow and Sansone — who run the kitchen at this humble neighborhood joint that has held its location in the constantly revolving restaurant door of Belltown since 2010 — it all starts with the sofrito. Pintxo’s proprietary recipe, like many others, focuses on the slow-cooking of onion, garlic and canned tomato, plus sugar, spices and olive oil, a process that takes a minimum of an hour and deepens in flavor closer to three.

This paella series kicked off for the winter on Monday and is offered on select Monday nights in December, January and February, providing guests with a hands-off experience making one house paella and witnessing the production of another, plus recipes, wine and more wine.

With the strums of Rodrigo y Gabriela playing softly in the background, prepped ingredients were portioned on the table and we dug in on the recipe of mixta paella, a modern paella with chicken, shrimp, sausage and bacon. The gentle guidance of Chigbrow and colorful commentary from Sansone — my favorite was his rhyming rule of thumb for dicing ingredients: “if it looks the same, it cooks the same” — take attendees on a spirited tour through the true simplicity of the traditional Valencian dish.

Outside of the equal dices and sofrito, Sansone says his choice component is the broth. “Once you get the fundamentals, you can really layer on the flavors,” he adds. “Flavors will start resining and developing in the pan.”

A subtle master of one-liners, Chigbrow also offers up touchstone advice, like taping the end of the spoon in the pan while the paella is cooking down to check the rice. Since no stirring is allowed, this allows you to check the cooked condition of the rice: if you hear the metal, there’s still liquid in the dish that needs to cook down. If you hear a “dead,” dull sound, the rice is sticking to the bottom, crisping and nearly ready for eating.

My biggest takeaways from this class: there are no short cuts for sofrito, increasing quantities for a larger party is easy as the proportions typically scale up naturally, there is only one liquid addition (unlike risotto) and you must give it your all. “Go into every paella like it’s the best you’ve ever done,” Chigbrow instructs. “And then it will be.”

Whether or not manifesting your paella’s destiny truly makes a difference in the end, a solid recipe does. And you get two of those at Pintxo’s delicious and time-effective (we cooked, ate, bragged and laughed in just over two hours) course is $90, for more than enough paella to feed a small Castellón village. This bill also includes roughly two glasses of wine and a sherry tasting featuring the benchmark wines of Lustau from Spain’s famed Jerez region.

Paella is also prepared and plated by the two resident paelleros every Sunday, for $16 a plate until the restaurant runs out. The recipes range and flex with the seasons, with a full list of the 2017 year’s remaining menus found on Pintxo’s site.