Tapino is what you get when you combine tapas and vino, and the restaurant certainly lives up to its name. Executive Chef James Porter proves himself a master of small plates, as everything on the menu is big on flavor. Dishes are eclectic and inventive, with options such as Sea Bass with dehydrated Serrano ham chip and guava puree, and Duck Confit Tostadas with Mexican cuitlacoche, refried beluga lentils, and queso fresco. Porter’s culinary repertoire stretches across the globe, with dishes representing Spanish, French, Italian, Argentinian, Indian, Chinese, and American cuisines. The kitchen’s second half—the wine list—is as informative as …
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