000070特发信息股吧_锦和股票吧

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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.

 

000070特发信息股吧_锦和股票吧

We’ll be hosting our last paella cooking class for Spring of 2019  – Sunday June 23rd from noon -2pm.

A perfect gift for Mother’s or Father’s Day!

 

Join Chef Emelio Sansone + Owner Amanda Chigbrow for a hands on paella cooking class.

February –  June 2019 |  noon to 2pm

Up to 12 students/class

$110.00/person

All supplies are provided for the class.

Tickets available via Eventbrite or in person at Pintxo (2219, 4th Ave).

 

Students willl cook on small free standing burner & pan (2 studets per pan). The paellero will teach a squid ink seafood paella. Students will cook a tomato/garlic based land meat & seafood paella. Students will learn the secrets to making a Spanish paella including spice mixes & sauce bases, hone your paella cooking instincts, learn more about the history of Spanish paella  and the components that make Spanish paella so delicious.

Paella supplies  for take-home are available for purchase at Pintxo (during classes).  Pans, burners, paleta, spices, rice, stock & other must-have Spanish Products.

 

Class includes:

  • Hands on paella cooking class from Pintxo’s paellero/owner Cory Chigbrow and/or Sous Chef Emelio Sansone
  • Knife skills tutorial and hands -on training with Pallero Emelio Sansone and Chef Brandon Waddell
  •  Recipes for sauces and paella.

 

Big Gin + Pintxo | A Negroni Dinner

Big Gin + Pintxo. A Negroni Dinner | Tickets available via EVENTBRITE | $90 includes tip. 

Join the founder and head distiller of Big Gin + Our friends from Campari + Our incredible chef team for a 4 -coursed family style dinner highlighting the simple luxury of the Negroni. We’ll be tasting through a coursed dinner from chef team Emelio Sansone + Adan Mazariegos. Join us in Pintxo’s award winning private dining room featuring large scale art, cloud-like lighting, and Gaudi inspired stained glass.

 

 

All courses will be paired with craft cocktails featuring Big Gin and paying homage to the Negroni.

In honor of Imbibe Magazine and Campari’s Negroni Week – The generous folks at Big Gin are donating dollars for every ticket sold AND $1 of every Negroni sold during Negroni Week at Pintxo and Branchwater will go to the Northwest Immigrant Rights Project.

1st course: Morel mushroom ensalada with house-pickled asparagus + Flor de Garum vinaigrette

2nd course: Jamon Serrano, Manchego Cheese & kumquat compote bikinis (Spanish grilled  mini-sandwich) and Foie Gras mousse montadito (toast) with walnut crisp and grapefruit marmalade

3rd course: Live cooking of squid ink paella with cod, shrimp, squid & octopus

4th Course: Buttermilk Panna cotta w/spiced chocolate caramel

 

Happy Valentine’s Day!

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.

 

 

Photo of our Iberico braised octopus by: Stephanie Forrer

Maker’s Mark + Pintxo, 4 Course Dinner and Bourbon Education

 

When: Tuesday January 23rd

Where: Pintxo’s private dining room

Cost: $80, includes gratuity

21+ only

Tickets via Eventbrite 

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

Welcome, 2018!

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)

Pintxo Platter:

Pork Terrine Montadito: Carlton Farms pork shoulder terrine on toast

Smoked Salmon Montadito: Local smoked salmon mousse on toast

Gilda Pintxo: Vinegar cured anchovy + spicy manzanilla olive + gundia pepper

Pulpo Pintxo: Oli cured octopus + spicy manzanilla olive + piquillo pepper

Mushroom Pintxo: Confit button and king oyster mushroom with maple gastrique

Winter Citrus Salad: Carra carra oranges, blood oranges, frisée, cana de oveja crumbles, nora pepper vinaigrette

Second Course (choose one)

Lamb Neck: Sherry braised lamb neck, grilled and served with ragout of eggplant & fennel

Basque Seafood Stew: Local black cod, shrimp, ling cod, clams & potato in a butter, white wine and sofrito base

Third Course  (choose one)

Dark Chocolate torte: Spanish dark chocolate with macrona almond crust

Bread Pudding: Bread Pudding with house made dulce de leche

Olive oil cake: Blood orange + rosemary olive oil cake with candied blood orange and Rinomato whipped cream