The latest on the Philadelphia restaurant scene is the soon-to-open Tinto (which means “red wine” in Spanish), a restaurant + wine bar putting a new twist on Basque cuisine.

Enter Tinto and you feel like you’re in a rustic wine cellar, surrounded by thousands of wine bottles housed in hand-crafted wooden grids. Jose Garces, the talented young chef behind the tremendously successful Amada (Philly’s first authentic tapas bar) serves up a mouth-watering selection of pinxtos, the Basque equivalent of tapas, alongside charcuterie, cheeses, mariscos (shellfish), brochettes and bocadillos (sandwiches). Dig into duck confit montadito with wild black cherries and bleu de Basque; shrimp with grape tomato and sherry espelette chili sauce; and mousse de queso with goat cheese, calabaza, orange, olive oil, caramel and lavender tuille, washed down with a nice Rioja from the impressive wine list of more than 100 Spanish and French wines.