Seattle Weekly’s VORACIOUS is this Thursday!

From Seattle Weekly

From Seattle Weekly

Do you have your tickets to Voracious yet?

Both Pintxo and our sister bar The Upstairs are participating in Seattle Weekly’s Voracious Food Awards and Tasting Awards!  We’re super excited to be part of this awesome event.  The event features an open bar, free food samples, and live music.  Pintxo and The Upstairs will have booths right next to each other, and will feature a couple cocktails from each space, and Pintxo will be bringing several tasty bites!  You won’t want to miss this event, and we’d love to see you there!

Get your tickets HERE!  General Admission is $50, VIP is $90.  There will be over 60 fantastic local restaurants showing off their food and drinks, including Poquitos, Rob Roy, Los Chilangos, Tanaka San, Skillet, Collections Café, Shanik, Contigo, Snout & Co., Jemil’s Big Easy, and lots more!

Key Info:
Location: Paramount Theater
Date: Thurs. April 24th
Time: 7:30pm to 10pm


The Calcots Are In!

Our Spring / Summer menu items are finally coming in, and a batch of fresh calcots from the incredible Veridian Farms just arrived this week.  We’ll be serving them up as long as we can get ’em, seared on the plancha for a wonderfully creamy inner bulb that is not only delicious, but a fun experience to eat!

The Tradition of Calcots In Spain
Calcots are part of a really cool, and really fun tradition in Catalonia (as well as the entirety of Spain), known locally as Calcotadas. Calcotadas are gatherings of friends, family, or even strangers that come together to eat calcots and socialize. Calcotadas are based around the traditional cooking method for the calcot, which is to grill them over an open fire until they are charred on the outside, then serve them up wrapped in newspaper on a terra cotta plate.

The newspaper and terra cotta help to keep the calcots warm, and the char on the outside protects the inner portion of the calcot while it cooks. If the thought of charred calcot skin doesn’t appeal to you, don’t worry, the best is yet to come! Once the calcot is pulled from the flame and served, diners them take a firm hold of the calcot and tear away the charred outer layers, revealing the warm, creamy bulb inside. One of my favorite food writers, critics, and all around awesome guy, Anthony Bourdain, has claimed that Spain is the greatest place to experience culinary achievement and innovation, and the calcot did not escape the scope of that comment. In fact, if you’re an Anthony Bourdain fan, feel free to look up his No Reservations episode on Spain where he attends a calcotada.

The art and tradition of the calcot is just too good to pass up! Although we don’t serve up calcots in newspaper, or on terra cotta plates, we do grill them to perfection and encourage you delve in and use your hands to tear away the outside, dip them in our delicious carrot romesco and enjoy along side the company of your favorite people. This is our way of bringing a little bit of Spain right to the heart of Seattle.

Wine Wednesday and New Wines!

"Uncorking" by Paul

“Uncorking” by Paul

Pintxo is happy to bring you Wine Wednesday and the unveiling of our new wine and cava menu!  

This week’s Wine Wednesday post is going to be a bit different. With the debut of our new wine menu, we thought it’d be fun to give you a peak into the two new white wines, four new red wines, and 2 new cavas you can choose from.  During Wines Wednesdays, all bottles of wine are $10.00 off, so it’s a great time to come in with a friend, date, or group and sample a bottle or two.

New Cava
We rarely introduce new cava, so we’re super happy and very proud of the new cavas we’ve discovered!

Juve y Camps Reserva de la Familia NV (Penedes)
A wonderfully dry, soft, and round cava with a long and moist finish.

Juve y Camps Brut Rose NV (Penedes)
A unique and fun rose made from Pinot Noir grapes. Broad with savory, spicy fruit, and a hint of cherry blossom.

New White Wines
As the weather heats up, we’ll be bringing you some more whites to choose from.  For the moment, we’ve selected two fantastic whites to add to the menu.

Columna ’11 Albarino (Rias Baixas)
This white is a lovely albarino that is light bodied, with focused honeydew and citrus fruit flavors that are accented by a nice hint of saltiness.  This is a perfect wine for spring and summer!

Ulacia Txakoli ’12 NV (Basque)
This is a particularly nice Basque Txakoli with the traditional effervescence that the style is known for. Ulacia is intense and complete, with pristine flavors of minerality and lime.

New Red Wines
We’ve added a large amount of new reds, four in total, and are proud to bring you some uniquely Spanish flavors. You’ll definitely want to sample at least one, and ask your server to help you pair it with something tasty to eat!

El Petit Carlania ’12 Trepat (Conca de Barbera)
This is an extremely unique red wine that is rustic on the nose, and features delicious and generously textured dark fruited palate, while also being intensely smooth. Definitely a must try!

Clua Domenech ’09 Garnacha (Terra Alta)
An unoaked red with full flavors of ripe fruit. This wine features lively acidity, great minerality, and has a nice dark, smoky complexity.

Comunica ’11 Garnacha, Carignan, and Syrah Blend (Montsant)
Comunica is a fun red that is both lively and full bodied. You’ll notice the tastes and aromas of dark fruits, minerals, and herbs.

Mauro ’11 Tempranillo and Syrah Blend (Tudela de Duero Traspinedo)
Another wine only available by the bottle, and an incredibly cool new addition to our menu. Mauro is an intense and powerful expression of fruit. It is dense, but highly accessible featuring ripe and polished tannins, and showing great roundness and smooth character.

So, now that you have a little peak, and maybe an idea of what you’re looking for, stop in and give our new wines a try! Feel free to make a reservation through our Facebook, or through OpenTable. Be sure to leave us a Yelp or OpenTable review if you have a second when you’re done. We always love the your feedback and thoughts on your dining experience.

Pintxo and Women for WineSense Team Up for a Sherry Tasting and Dinner 4/23!

The Seattle Chapter of Women For WineSense
Invites You To Experience
A Sherry Dinner
With Karla Kilgore of Classical Wines

When: Wednesday, April 23rd, 2014, 6:30pm
Where: Pintxo 2207 2nd Avenue Seattle, Washington

Get ready for a unique taste experience with Women For WineSense! Karla Kilgore, of Classical Wines, is partnering with Pintxo restaurant to bring us a multi-course Sherry pairing dinner, featuring Bodegas Hidalgo-La Gitana Sherries. The history of Sherry goes back over 3,000 years, when the vines for the grapes were brought to the Jerez region of southwest Spain by the early Phoenicians. In the centuries that followed, empires and civilizations, kings and merchants influenced its development. But Karla’s inspiration in bringing us this event was a recent milestone in the recognition for this ancient beverage. For the first time, Wine Spectator Magazine included a Sherry in their top 100 list, coming in at #32. We thank her for giving us this opportunity!

Pintxo is the perfect spot to host our dinner. This small, family owned restaurant is dedicated to creating Spanish inspired tapas from locally sourced ingredients. The menu they designed for us highlights the bright, vibrant flavors of their cuisine. Perfectly paired with a selection of Sherries from Karla’s collection, the dinner promises to give us a rare chance to step out of the usual and experiment for an evening!

Please note that although this is a Women for WineSense event, anyone and everyone over 21 years of age is welcome to come and enjoy this evening of fine sherries, fine food, and wonderful company!

The Menu
Sherry Selection: La Gitana Manzanilla
Food Pairing: Crab stuffed piquillo pepper. Fire smoked piquillo pepper stuffed with hand cracked Dungeness crab salad

Sherry Selection: Napoleon Amontillado
Food Pairing: Moroccan Chickpeas with tomato, golden raisins, onions and spinach

Sherry Selection: Wellington Palo Cortado VOS
Food Pairing: Serrano Ham and Macrona almond plate

Sherry Selection: Faraon Oloroso
Food Pairing: Rice Morcilla toast with pineapple chutney

Sherry Selection: Alameda Cream
Food Pairing: Andalusia Chicken Skewer. Marinated in sherry vinegar, cumin, coriander and saffron marinade. Grilled on the Placha

Sherry Selection: Triana PX
Food Selection: Assorted Cheese Plate

Booking Your Seat
The cost for the evening is $62.00 for members, $69.00 for nonmembers.

Paying By Card
To RSVP and pay by credit card go to REGISTER NOW.
*Note the registration system charges a $3.00 processing fee for nonmembers to pay by credit card.

Paying By Check
To RSVP and pay by check, email me at or call me at 425-882-1621. Your check must be received 3 days after your RSVP is made. After that time your seat will be released. Mail your check to me (made out to Seattle Women For WineSense) at Terese Flaherty-Vaniman, 6910 Old Redmond Rd. #G 120, Redmond, WA, 98052.

Please note that this is a non-refundable event. All attendees must be 21+.

Artwalk Tonight!

Art of Fran Holt: Lily Belle and Stargazer

Art of Fran Holt: Lily Belle and Stargazer

Don’t forget that Belltown Artwalk is tonight!

Pintxo is a proud participant of the Belltown Artwalk and will once again be showcasing the beautiful art of Fran Holt. Stop in for a drink and a bite, and enjoy the artwork, and the company of fellow art lovers from around the city.

Fridays also mark the start of our regular Friday and Saturday late night lounge and happy hour, Pintxo Por La Noche!  We’ll be serving up select tapas at the bar alongside some great drink specials, including $2 Estrella, $8 1/2L Sangria Pitchers, and $5 Pick Your Poison Mules (Vodka, Gin, Whiskey).  We’ll also have a DJ with some super chill loungey beats, and the back patio wide open to enjoy the fresh night air.




More Than Just Another Wine on the Shelf: Lopez Cristobal Crianza

Wednesdays at Pintxo bring you the special gift of $10.00 off all bottles of wine and cava!  It’s the perfect opportunity to stop in and share something new and interesting.  And, it’s especially cool for those wines you can only get by the bottle, like our Lopez Cristobal (LC) Crianza!

Everything about the LC Crianza exudes cool. It’s made by a small family winemaker, distributed by a small company dedicated to only working with small wineries, it has a great story, and most importantly, it tastes incredible.

Wine makers like Lopez Cristobal Bodegas mean a great deal to us because they are highly reminiscent of Pintxo. We too are a small family owned business realizing our dream, and it’s fun to be able to connect with our product in this way. We support quality and great taste regardless of whether they’re family owned or not, but finding another small business like ours, that also crafts great product, just makes what we do here at Pintxo even better.

A Little About the Wine
LC Crianza is a Tempranillo from Ribera Del Duero, a well-known wine region. It’s crafted from a blend of local grapes and 5% Merlot, which makes it unique, but also more accessible to those who are more used to European grape varieties. One of the best parts about this little winemaker is that all grapes are hand picked, so they are assured for quality before going into any bottle. For even better quality control, the grapes are placed in small crates and then laid out on a table for selection of the best grapes, further weeding out weaker grapes that may negatively impact the flavor and quality of the wine.

Fermentation is completed at 28 degrees Celsius, or 82.5 degrees Fahrenheit. The wine is aged in oak barrels for 12 months, then undergoes an additional 12 months of aging in the bottle before distribution. Barrels are 70% French oak and 30% American oak.

Tasting Notes
This crianza is a super fun wine due to its fruity flavors and aromas. It’s lovely cherry color is complimented by the flavors of raspberries, blackberries, gooseberries, and a very subtle taste of balsamic. LC’s own profile lists it as being “Complex, ripe and rich in nuances. Long, balanced and full bodied on palate, with soft ripe tannins, toasted wood with a lingering finish.”

Want to Have a Cocktail Party? Luxardo Maraschino has a Cocktail for That!

Courtesy of Anchor Distilling

Courtesy of Anchor Distilling

One of the best parts about hosting a cocktail party is showing off your cocktail prowess.  Luxardo Maraschino is a great way to add a little flavor, and a little class, to any cocktail, and cocktail party! Here at Pintxo, we love Luxardo products, especially the extra delicious maraschino line Luxardo offers.  To help you in getting to know Luxardo Maraschino, we’ve put together a compilation of some fun cocktails for spring and summer parties.

Have your own Luxardo Maraschino cocktail?  Or, maybe you have a favorite go-to?  Tell us about it! This week is all about Luxardo!


Hemingway Daiquiri
Classic cocktail served both at Pintxo and our sister bar The Upstairs. It also happens to be a personal favorite, not to mention a personal favorite of literary great Ernest Hemingway (did I really need to say that?)

2 oz white rum
¼ oz luxardo maraschino
½ oz fresh lime juice
½ oz fresh grapefruit juice

Combine in shaker over ice, strain into cocktail glass. This is a fun cocktail, so have fun with the glass too! Tall, or fancy summery glasses make for an excellent Hemingway Daiquiri vessel.

La Madrugada
By Enrique Sanchez, Puerto 27 from the Anchor Distilling Blog

1½ oz BarSol Perfecto Amor
½ oz lemon juice
½ oz Luxardo Amaro Abano
¼ oz Luxardo Maraschino Liqueur

Combine all ingredients in a mixing glass and add ice. Shake well and double strain and serve into a coupe.

Last Word
The last word is a classic prohibition-era cocktail, and nothing screams cooler than that! It’s the perfect drink for a warm summer night of boozey fun, a themed cocktail party, or even a simple movie night with friends.

3/4 oz. gin
3/4 oz. green Chartreuse
3/4 oz. maraschino liqueur
3/4 oz. fresh lime juice

Shake ingredients with ice, and strain into a chilled martini or coupe glass.

Want more information on Luxardo Maraschino or other Luxardo products? Check out Anchor Distilling’s website!  And, for more must-have spirit ideas, follow our blog, and check out last week’s spirit feature No.3 London Dry Gin (we think it’s one of the best gins for martinis!)

We’ll have more Luxardo Maraschino recipes popping up on our blog and Facebook, so be sure you’re following us!

Sherry is So Summer Chic! Even Seattle Weekly Says So!

After years of neglect, looks like sherry is topping the chic lists once again!  Check out this cool article on the Sherry Cobbler (a fun sherry cocktail) from Seattle Weekly.

Although the top craft cocktail bars in the city are just now adding it to their menus, Pintxo has offered sherry cocktails for quite some time.  We’ve got a wonderful sherry cocktail menu, as well as a fairly comprehensive list of sherries to either sip on, or create your own Sherry Cobbler with! Check out our cocktail menu, or stop in and try a sherry tasting flight!

The Story Behind No.3 London Dry Gin’s Name and Bottle Design

ANGLED dark HR No3No. 3 London Dry Gin not only comes from a great 300 year history, it also has meaning behind both its name and bottle design.

The name No.3 comes from the address on St. James street in London at which this London Dry Gin is distilled.  This location has been the home of he distilling company since 1698!  The makers of No.3, Berry Bros. & Rudd is the oldest wine and spirits merchant in London, so their product comes with the experience and refined taste of good ol’ fashioned know-how.  In fact, over the centuries, 3 St. James St has been no stranger to visits from famous faces, boasting visitors like Lord Byron.

The Bottle

The key that adorns every bottle of No.3 isn’t just there to look cool, it too has a story behind it.  Just as the name was taken from the distillery and shop address, the key design was chosen based on the lock on the door to The Parlour.

The Parlour is an essential room of the No.3 shop, and is sometimes known as the No.3 Inner Sanctum.  It is the oldest room in the shop, and because of this history, it is regarded as a room that holds both the tradition of Berry Bros. & Rudd, as well as the history.  A symbol of this so appropriately placed on No.3’s bottle tells us just how carefully No.3 is crafted, the pride that goes into it, and the authority with which this London Dry Gin was released to the public.

More on No. 3

For a more in-depth look at No.3, check out this video of David Clutton talking about No.3, about the distilling process, about the botanicals that go into it, and a little about the story behind it.

Clutton is a trained chemist, turned distiller, and member of the No.3 team.  He has worked extensively with a number of reputable spirits companies, including some of the oldest names in London Dry Gin.  Berry Bros. & Rudd note that “The quality and the ‘taste of tradition’ of No.3 London Dry Gin are due to David’s skill.”  The video is well worth a look!

 If you missed our first post on No.3 London Dry Gin, check it out.  Each week in April we’re featuring a different Anchor Distilling product we love.  We’re hoping to spread the word about Anchor, as well as the incredible line of products they offer.  Check back each week for new blogs, videos, and recipes using the featured spirits; and as always, feel free to drop us a line with questions, comments, and inspiration.  Being a part of our community is really important to us, so hearing from all of you is key to what we do here.

Crafted From 300 Years of Experience: No. 3 London Dry Gin

No. 3 Provided by Anchor Distilling

No. 3 Provided by Anchor Distilling

No. 3 London Dry Gin is crafted from the proprietary recipe of Berry Bros. & Rudd, an authority in the world of spirits, offering 300 years of experience, and a stellar reputation. With such vast history, we’re intrigued to dip in and find out more…

Berry Bros. & Rudd is the oldest wine and spirits merchant in London, bringing tons of experience and expertise to the table.  No.3 was developed according to the principles of London Dry Gin, which was first established in the 1830s as a counter to sweet gin  which had somewhat fallen out of favor.  London Dry Gin is best known for its juniper forward approach to gin, and No.3 is true to this principle.  What makes No.3 more unique is the simple 3 ingredient and 3 botanical blend that goes into each and every bottle.

No.3 London Dry Gin Ingredients:

Dried juniper berries

Dried juniper berries

-Spanish Orange Peel
-Grapefruit Peel

No.3 London Dry Gin Botanicals:
-Angelica Root
-Moroccan Coriander

The result of this simple, but effective blend is a gin that both celebrates the traditions of London Dry Gin, while adding to it a citrusy zing and a slightly peppery flavor, warm bite, and aromatic nose.

Geraldine Coats, the author of The Mixellany Guide to Gin, and the founder of wrote of No.3:

“On the nose there’s an instant and welcome hit of piney juniper with citrus and coriander very evident. In the mouth the juniper develops into a crispness nicely balanced by a soft spiciness. A classic.”

Why We Love No.3 London Dry Gin at Pintxo
No3LogoFirst off, we love a good gin. Simply put, No.3 is a good gin! But, there is more to our choice of No.3 than just that. No.3 London Dry Gin blends two ingredients into their gin that we just love: Spanish orange peel, and Moroccan Coriander. And aside from just using these ultra delicious ingredients, No.3 showcases them and blends them in such a way as to compliment both the gin, and the cocktail that is being made with it.

To really take in the flavors of No.3 we recommend having your first taste of it with our house-made tonic, and with the accents of dried juniper berries and limes. When you’re feeling a bit bolder, grab a No.3 served up. Simon Berry, the Chairman of Berry Bros. & Rudd claims that he and the distillers would like to see No.3 as the “last word in Gin for a Dry Martini.” We’re inclined to encourage that goal.

Stayed tuned for more on No.3 London Dry Gin! Not only does the gin have a great story, the name and the bottle do too! You didn’t think I’d skip that, did you? It’s coming up in our next post this Thursday!