In contrast to its perennially-crowded nearby cousin
Tia Pol, El Quinto Pino has a more sedate feeling, perhaps given its clever layout with the u-shaped bar and a few stools scattered around its periphery. This tiny tapas bar sports just over 20 seats, and the cooking is every bit as marvelous as at Tia Pol. The modest menu has much to offer, from the typical Maracona almonds and olives to impressive small plates that gave Tia Pol instant fame. While much has been written about the divine garbanzos with spinach and its classic
salmorejo, a heavenly thick tomato soup with small pieces of chorizo and hard-boiled egg, it is the solid meat dishes that really impress here. Those wonderful
gambas, head-on shrimp with garlic, the
pringa, a mixed-meat sandwich served in waxed paper, as well as an open-faced beef brisket are truly heavenly. A nice variety of Spanish wines, beer and other drinks make this intimate setting a great place to kick back after a long day at work.
