Earlier this year, I trained down to the city to celebrate my sister’s birthday with her. She had made a reservation at El Quinto Pino, and after drinks and a long stroll we arrived at the restaurant starving. We ordered a ton of tapas. Every single dish was great — the ingredients were unique, the flavors complex, and the execution superb. The uni panini was especially divine. Whoever came up with the concept of an uni panini is a godly genius.
Picos y Taquitos – imported chorizo, zaatar marinated Manchego, housemade Menorcan style spreadable sausage, artisanal olive oil breadsticks
Xato – Catalan raw salt cod, grated tomato, romesco, anchovy and chicory
Arroz Brut de Conejo – Rabbit dirty rice-stuffed Savoy cabbage, saffron broth
Revuelto de Ortiguilla – Soft scrambled eggs, imported sea anemone
Lengua Llumaçanes – Menorcan style braised tongue, capers, tomato
Uni Panini – Sea urchin sandwich
Crème Catalan. Because we were celebrating, of course.
El Quinto Pino
401 W 24th St, New York, NY 10001