Pintxo’s chefs commit to using food harvested locally, transforming ingredients into Spanish-inspired dishes flavored with herbs and spices. Until midnight each night, diners nibble on small plates such as baby octopus or bacon-wrapped dates with goat cheese, the latter of which inspired the eatery’s annual eating contest of the sweet, savory, and creamy bites. Beyond tapas, the menu also boasts sandwiches and a brunch that opens weekend mornings with crab cakes and chorizo scrambles whether or not the sun shows up on time.
Perhaps more extensive than the menu is the drink list, which tops off a selection of domestic and international wines and beers with classic and specialty cocktails. The mixed drinks cull international flavors; raw sugar sweetens Brazilian caipirinhas, red wine mixes up with Mexican Coca-Cola, and crème de cassis infuses the eatery’s eponymous margaritas. On Wednesday nights, patrons clink their glasses while perfecting their one-hand clap during a live flamenco guitarist performance.