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.
We have a few seats left for Valentine’s Day 2018! We’ll be serving our regular tapas menu along with a few specials from our incredible chef team. Reservations available via our Website or OpenTable.
Valentine’s Day Specials
Chicken Heart Pintxo: local chicken hearts marinated in yogurt, grilled on open flame, seasoned with cumin + pimenton, served with chimichurri
Lamb Chops: Anderson Valley Farms Lamb lolly-pop, sous-vide and grilled to medium rare, served with root vegetable puree
Canelones del Mar: Handmade pasta stuffed with seafood, topped with a manchego cream sauce, baked in the oven
Chef Emelio’s Beet Salad: Braised golden and red beets + chioggia beet chips on a bed of house-made labneh, served with fried mint.
We are offering petite bouquets of flowers for your table for $15. Each petite bouquet will be artistically designed and for you to take home at the end of your experience. Please note “petite bouquet” in your reservation to have a bouquet on your table when you arrive on Valentine’s Day. A $15 charge will be added to you check during your visit. All orders will be confirmed over the phone 3 days prior.
We are thrilled to partner with our friends at Maker’s Mark for an unbelievable evening of bourbon + food + education!
Join us as we welcome Whiskey Maturation Specialist, Jane Bowie, from Maker’s Mark Distillery. Jane will be leading us through a Maker’s Mark whiskey tasting and cocktail pairing with a four-course dinner in collaboration with Pintxo Seattle and our incredible chef team.
We’ll have the exclusive opportunity to taste Private Select Maker’s Mark Single Barrel made especially for Washington.
FOUR COURSE MENU
First Course: a series of small bites – Foie Gras PBJ + buttermilk brined and fried sweetbreads + seared pork belly with polenta + succotash tartlet
Pairing: Maker’s Mark served neat
Second Course: Blackeyed pea fritters with Maker’s Mark gastrique
Pairing: Maker’s Mark Cask Strength served neat + craft cocktail pairing
Third Course: Sous vide duck confit with parsnip-potato puree + fried kale
Pairing: Maker’s 46 served neat + craft cocktail pairing
Fourth Course: Chef Emelio’s German Chocolate Cake
Pairing: Private Select Maker’s Mark Single Barrel made especially for Washington served neat
Join us December 29th, December 30th and NYE for our Chef tasting menu. We’ll be serving this beautiful menu along with our regular dinner menu all weekend long. Reservations for December 31st still available: Make your reservation via our WEBSITE or OpenTable
Chefs Tasting Menu, $60 per person
First Course (to share)
Pork Terrine Montadito: Carlton Farms pork shoulder terrine on toast
Smoked Salmon Montadito: Local smoked salmon mousse on toast
We have some exciting things happening in the months of November and December:
October 27th – November 2nd: Celebrating Spain’s love of the apple with our friends at Collins family orchard.
November 25th: Small Business Saturday Market with wine tasting and retail purchase; Fermin ham product tasting and purchase; live paella cooking and tasting + house-made products from our talented chef team.
January and February 2018: Paella cooking classes
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This Friday, Oct 6th we are offering a rare opportunity to taste the beautiful wines of Abadia Retuerta by the glass. Our incredible chef team will be pairing a beautiful tasting menu, all items are also available a la carte.
This event is open to anyone dining with us on Friday, Oct 6th.
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.
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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.
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.