It still baffles me why Tinto, the second Philadelphia restaurant by Chef Jose Garces, is so much better than Amada, his debut restaurant that I gave a lukewarm review only a few months back.
Granted, I may be bias because Tinto is less than a hundred steps from my apartment. However, I think it also has some objective advantages:
1. It’s small. Although the construction next door seems to be an obvious attempt to increase the serving space, right now the restaurant is small and cozy, with mesmerizing views of the cooks in action (if you’re lucky enough to be seated on the main floor).
2. It’s new. It’s been open a couple months, but people are continuing to discover it. The menu is still somewhat fresh to the cooks and they probably put a little more effort into preparing the food. After all, it hasn’t been reviewed by everyone yet.
3. It’s subtle. Maybe this is also because of its size, but I like that the decor is bit more understated. I just don’t get that super-trendy vibe that Amada puts off. The concentration is on the food.
Our first time in the restaurant was the second night it was open. This time, it was my birthday, and despite the rain and a somewhat foul mood, my wife dragged me down the street to what would be an outstanding dinner.
