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Tinto

114 S. 20th St. 215-665-9150 www.tintorestaurant.com

"De pato" is toast topped with a robust cigar of succulent duck confit rolled in serrano ham, a couple of dark, sweet black cherries providing punctuation. Tinto is Basque country dishes, refined and updated.
"De pato" is toast topped with a robust cigar of succulent duck confit rolled in serrano ham, a couple of dark, sweet black cherries providing punctuation. Tinto is Basque country dishes, refined and updated.Read moreAKIRA SUWA / Inquirer Staff Photographer
    by Rick Nichols, Inquirer Columnist | Columnist
    Published