Hot potato, the earliest dish designed to be passed, is nearly extinct due to the constant ravages of grade school appetites. Today's Groupon revives the tradition of shifting sustenance: for $20, you get $40 worth of tapas and drinks at Pintxo.
The newly unveiled Belltown tapateria offers up a mélange of Spanish-inspired small plates and handcrafted cocktails in a chic, centrally located eatery that boasts a warm and inviting atmosphere complete with exposed brick walls, warm wood accents, and relatively few bull stampedes. Pintxo's menu is helpfully separated into hot (calientes), cold (frios), or sandwichesque (bocadillos) supper fare—all served in sharable, petite portions that allow for many accidental hand-touches and few interruptions in conversation. Warm your belly with a caliente dose of the steamed clams and mussels ($10) prepared in a vegetable broth, or opt for a sweetened serving of swine with an order of bacon-wrapped, goat-cheese-enhanced dates ($4). Bocadillo offerings include a trio of sliders (tuna, grilled veggie, and pork, $7.50). And if you and your just-met soulmate find yourself finishing each other's dirty limericks, frio fare such as a plate of Spanish cheese ($9) or sliced tomato atop garlic-rubbed crostini ($4) will chill heated passions before they lead to heaving bosoms and embarrassing public bodice rippings.
Pintxo's alcohol alchemists are quite adept at conjuring lofty spirits into cauldrons of hand-crafted cocktails for every occasion. So bring the book club to Belltown and share conflicting interpretations of His Dark Materials over the lime, gin, cucumber, and elderflower-enhanced Flor de Pintxo ($11), or bring a dashing date to the dimly lit locale for a romantic glass of freshly fruited sangria ($6.50). And if it's just you and your muchachos, do it like they do it on the streets of Barcelona with a glass of kalimotxo (red wine and Mexican Coke, $5). Nibble, savor, and talk until you're full of food, wine, and intoxicating discourse with today's Groupon to Pintxo.
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. Beyond tapas, the menu also boasts specially marinated beef and chicken skewers as well as raciones such as seared NY steak and pan roasted Arctic char filets. Dinner is served Sunday-Thursday, 5-10 p.m. and on Friday and Saturday from 5 p.m. to 12 a.m.
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.