Pintxo Will Be Closed for Labor Day

Devils on horseback. @barwastaken. #whereweeatPSP
Happy Labor Day Everyone! In honor of Labor Day, and the importance of spending it with our friends and family, we’ll be closed all day.

We’ll resume normal business hours Tuesday (5pm – 10pm, Happy Hour from 5pm – 7pm). Hope to see you then! Remember, you can make a reservation online using OpenTable. Check out the Reservations tab at the top of the page, and be sure to specify if you prefer an outdoor table! We can’t guarantee it, but we sure do try!

Pintxo and Negroni Week for a Good Cause!

NegroniWeek_Horiz_DARKIn addition to International Sherry Week, Pintxo has opted to participate in Negroni Week!

We’re super excited to participate in this celebration of the classic cocktail because not only does it give us a chance to showcase our sherry negroni variation, the SanLucar Negroni, it also gives us (and you) and chance to give back to the community.

How it Works
Negroni Week is brought to you by Campari and Imbibe magazine, and includes bars and restaurants around the globe serving up classic negronis and negroni variations in celebration of the negroni, and as a means of offering up donations to local charities of choice.

A portion of the proceeds from every negroni or negroni variation sold goes to a charity of choice. Pintxo has opted to support Pike Market Child Care and Preschool (PMCCP), a local child care and preschool institution offering high quality, affordable child care and high quality nutrition to Seattle families of all income levels.

Over 70% of all families serviced by PMCCP fall at, or below, the poverty line. To best serve these families, and ensure that all children are given access to high quality care and nutrition, PMCCP offers tuition on a sliding scale. These tuition assistance programs are heavily funded through local donations to the program, and Pintxo is proud to direct its Negroni Week funds to the program. It is our hope that you’ll join us in supporting this great cause, while also enjoying a night on the town and a great cocktail!

Check out the PMCCP website for more information on the program. Also follow the PMCCP Facebook page for insight into the assistance that PMCCP offers to the community, nutrition education offered to the children through the healthy meals provided and regular Market walks, field trips to local sites of interest, and emergency relief funds to families.

Also be sure to check out the official Negroni Week website for other participating restaurants and bars, like our sister bar The Upstairs, or our awesome neighbors Roccos and Clever Bottle.

Negroni Week runs from now until the 8th, so stop in and take part! We’ve got some great summer items on the menu, and some incredible bartenders to mix up a super tasty negroni to accompany your favorite dish!

A Mid-Week Pick Me Up Brought to You By Columna Albarino!

Wednesday evening is a wonderful time! It’s that hopeful time where we begin to see an end to the work week in sight, and start making plans for an epic weekend. This mid work-week change in mindset is celebrated here at Pintxo with Wine Wednesdays, where we open up our wine cabinets and offer all wine and cava bottles for $10.00 off. It’s our way of helping you through your week, patting you on the back for several hard days of work, and pushing you forward into the two remaining days before the glorious weekend.

While we have a decent sized menu packed with Spanish reds, whites, and cavas, we’ve chosen this week to feature an albarino called Columna. It’s a great 100% albarino from the Rias Baixas region of Spain. This is located in Galicia, where seafood reigns supreme as daily fare. To pair with the vast amounts of both fresh and canned seafoods consumed in this area, nothing is better than an albarino. In fact, albarino grapes, are hailed as the queen of all Galicia’s 200+ varieties.

Columna is a prime example of a great albarino, even with its design to be slightly out of the mold. Columna makes for a perfect summer wine. It offers aromas of fresh melon and tangerine, is light-bodied, and features flavors of honeydew and citrus, with a gentle saltiness. The finish on Columna is tangy from hints of orange, and long. Critics have noted a slight, but very refreshing bitterness at the end.

If you’re in for something new and exciting, and something that pairs wonderfully with summertime seafoods, Columna is a perfect choice. It’s also a really unique little albarino, thanks to its 100% unoaked style! And, what better day to enjoy it than a Wednesday when wines are $10 off? Better still, the sun in shining in Seattle and our front and back patios are open to compliment this beautiful weather.

Don’t forget we also have Happy Hour today (and everyday) from 5pm to 7pm, featuring great drink specials like $2 Estrella bottles and $8 1/2L. Sangria pitchers, as well as $3.75 bacon wrapped dates. Yum!!

Check Out Our New Cidres!

This last week we debuted our new list of cidres, two new Spanish cidres, and one delightful French cidre…just to shake things up!

We’ve always loved cidre here at Pintxo, so expanding our cidre offerings was a natural decision for us. The trouble came in choosing what cidres to choose, and whether to keep our cidre offerings all Spanish, or showcase a couple of our favorites from other areas. We settled on the latter and decided that in addition to adding two new Spanish cidres, we’d keep our current American cidre selection, and add another representation of Europe, a lovely French cidre.

Our Cidre Offerings:
Crispin Hard Cider 333ml (Colfax, CA)
Duche de Longueville 750ml (Normandie, FR)
Bereziartua 750ml (Asturias, ES)
Sopena 750ml (Asturias, ES)
Val D’Ornon 700ml (Asturias, ES)

You’ll notice that the American cider (Crispin) is a typical bottle size, whereas the French and Spanish cidres are larger sizes. These bottles can be shared between friends or dates, or just enjoyed alone. It’s one of the best parts about these cidres! Having a table full of tapas and sharing a cidre is what Spanish dining is all about! It’s definitely a taste of Spanish living, and it couples amazingly with the Seattle spring weather.

For another side of cidre, we also use our Sopena to cook with! Try the Choricitos a la Miel for a unique taste and spin on cidre.
Choricitos a la Miel: Mini chorizos in a Spanish cidre and honey reduction

Other menu items that our cidres will pair well with:
Chuletas de Cordero: Tender lamb chops grilled medium, served with a sous-vide potato mash and chimichuri

Rice Morcilla: Pork and rice blood sausage seared, sprinkled with sea salt, and served with a pineapple chutney

Andalusian Chicken Skewers: Chicken skewers in a sherry vinegar, cumin, corriander, and saffron marinade, grilled on the plancha.

If you didn’t see our Facebook or Twitter post, check out this fun blog from @cidermonger on cidres from around the world. This particular page features our new cidre Bereziartua.

Belltown Artwalk at Pintxo: Featuring Artist Fran Holt

Art of Fran Holt: Lily Belle and Stargazer

Art of Fran Holt: Lily Belle and Stargazer

Pintxo is a proud participator in the Belltown Artwalk every 2nd Friday of the month.  This month, we’re featuring an incredibly talented artist from Maryland, Fran Holt.

Holt, Maryland Institute graduate, has been gracing Seattle with her art since 1993 when she showed her work at the Frye Art Museum located up on First Hill.  Since then, her art has been a part of a number of different shows around the greater Seattle area.

The pieces on exhibition in Pintxo throughout the month of March are large scale oil paintings, with the largest being a three panel piece spanning 84”x144″ (see image above).  Each piece is up for sale, and the largest three panel piece is available either as a set, or by individual panel.

For more information on Fran Holt, her art, her education, and other pieces of work she has completed, be sure to visit her website.

At Pintxo, we’re always looking to exhibit the best of Seattle’s arts scene! Be sure to follow our blog, and follow us on Twitter and/or Facebook to keep up with new art, artists, and how Pintxo is working to contribute to the arts community.  If you’re interested in showing here at Pintxo, be sure to drop us a line here.

MIRO at the Seattle Art Museum Features Spanish Artist Joan Miro

Pintxo is excited to announce that the Seattle Art Museum (SAM) is currently exhibiting the amazing Spanish artist, Joan Miro.  The exhibit runs through May 26th, and features works spanning from 1963 to 1981.  Works on display include an assortment of both paintings as sculptures that display “Miro’s playful ingenuity and inventiveness.”

As many of you know, Pintxo supports local artists through participation in Belltown’s monthly Artwalk, and we have a constant display of rotating pieces from some of our favorite local artists, as well as up-and-coming artists.  While we love local art and continue to show support for it, and its growth, we also love Spain and the art that comes from it.  As such, we’re so excited and proud to see that SAM has chosen to exhibit a Spanish artist.  We’d like to show our support and appreciation for the MIRO exhibit by offering our guests 20% off their dinner when they bring in their MIRO ticket stub.

MIRO is a traveling exhibit, and its only stop on the West Coast is here in Seattle.  We’re so incredibly lucky!!  Don’t miss the chance to experience this awesome piece of Spanish art and history.  And, definitely don’t miss the chance to stop by for dinner, tell us about it, and receive your 20% off.

Visit SAM’s website for more details on the venue, as well as Joan Miro.

Pintxo’s Valentine’s Day Chef’s Tasting Menu

Reservations Required

Enjoy decadent cocktails, delicious wine pairings and a cozy atmosphere this Valentine’s Day. Whether your dining with your sweetheart or a few friends, Pintxo is the perfect spot to celebrate the romantic holiday.

Pintxo’s Special Chef’s Tasting Menu includes:

Gazpacho with poached quail egg
Almond encrusted Rice Morcilla ball
Tostas de Pintxo (set of 3)

Entree (chose one):
Beef tenderloin, potato puree, vegetable chips
Fish with a tomato almond sauce, asparagus and artichoke chips

Coffee infused Flan

*tasting menu subject to change.

New Year’s Eve Five Course Chef’s Dinner

New Year’s Eve

Five Course Chef’s Dinner

Two Seatings, 6:30pm or 9:00pm
Reservations Required

5 Course Chef’s Dinner
$35 per person

Pintxo is excited to pay homage to Spain’s Cocina de vanguardia movement with its casual New Year’s Eve menu.  Please note, there will be no substitutions on the Chef’s New Year’s Eve Menu.
New Year’s Eve Chef’s Menu

1st Course – 
Roasted Fennel with house marinated olives and smoked mozzarella
2nd Course – 
Creamy mushroom soup with shrimp, macadamia nut and wild mushrooms
3rd Course – 
Foie gras emulsion served over sauteed spinach, sprinkled with pistachio and chocolate
4th Course (choose one) –
Rockfish fillet and a creamy sea urchin risotto
Pedro Ximenez braised beef cheek with dried apricot served with a cauliflower & potato trinxat
5th Course-
Chef’s Dessert Selection with coffee or tea service
Complete your evening with a complimentary glass of champagne at Pintxo’s sister bar, The Upstairs (located…upstairs).

New Spring Menu

The seasons are changing, crocuses are blooming and daylight savings time is almost here. Spring is just around the corner and with that comes a new menu from Pintxo!

Don’t worry, we haven’t removed favorites like Tortilla Espanola, Quail Eggs on Toast or our famous Bacon Wrapped Dates, we’ve just added new dishes which will tickle your tastebuds and leave you wanting more!

One new addition, the Montadito de Serrano (Cory’s fav!), is Serrano ham, manchego cheese & salsa alicante served on tosta. It is a rich and satisfying dish and the serving size is three pieces, which is great for sharing.

A similar toasta dish, the Tosta de Queso de Cabra is toasta topped with crumbled Goat cheese, fresh thyme & wildflower honey. It can be ordered as a pintxo (three pieces) or try it with our ensalda, which boasts a single piece of this delightful tapas.

A new dish, that is sure to be a favorite is the Calamares Rellenos. Squid stuffed with local rotating seasonal vegetables, breadcrumbs, garlic & pork topped with Sherry Salsa. While it’s a shareable portion, it’s so delicious that you will probably want one dish all to yourself.

You can see our complete menu at, and stop in soon to taste all of our new dishes.

And remember, during Belltown’s best happy hour (EVERYDAY 4-6pm or 10pm-Midnight) all dishes on the print menu are half off plus we are now offering $3.50 wells, $3.50 Sangria, $3 Estrella & Drafts and $2 Sessions.

Our Visit to King 5 & New Day Northwest!

Today the Pintxo staff had the opportunity to be guests on New Day Northwest with host Margaret Larson.  King 5 launched their new daily deal site,, with Pintxo as the first featured partner.  Pintxo is now offering an unbeatable deal of $25 for a three course Prix Fixe Dinner and Dessert for two!. In honor of Pintxo and partnering for a deal, the lucky studio audience received a demonstration on how to prepare Bacon Wrapped Dates and Tosta de Baquerones!

We arrived about an hour before the show started (the show has about a half hour tape delay) and Chef Kate went straight to the prep kitchen, where she prepared the ingredients for the tasty dishes.

Once the dishes were prepared, it was time for a but of touch up makeup and hair – just to make sure Chef Kate was camera ready.

After a few minutes, we met Bekky, a producer for the show. She led Chef Kate to the set kitchen, gave her show instructions and last minute details.

After a microphone was attached to Kate, she had a few minutes to sit and take a breath before she was called to the stage. Cory, Pintxo’s owner, wished her a last minute Good Luck!

The show started off with a bang, literally.  The New Day staff spent hours making a giant megaphone filled with confetti to celebrate the debut of  Whenever Margaret yelled, “Yollar!” into the megaphone the audience responded, “What’s the Deal?!?” (Here’s a photo of it backstage.)

Finally it was time for Chef Kate to take the stage!! Chef Kate started by showing how to make the Bacon Wrapped Dates and used her “magical TV oven” to instantly show the finished product. Margaret then ran the yummy dates into the audience and a few lucky members were able to sample the dish!

Next Chef Kate went to work showing how to prepare the Tosta de Baquerones, featuring anchovies. Margaret took a quick poll of the audience and found most were in favor of anchovies (though, there were a few grumbles from members with less discerning palates – anchovies are awesome!)  An audience member was able to sample that dish, too. His review, “Delicious!”

Thanks so much New Day Northwest and host Margaret Larson. We had so much fun today!!