The Basque people, dwellers of the rugged, mountainous region of northeastern Spain adjacent to the far southwestern corner of France, have long been associated with the passionate defense of their culture and language, and their refusal to become assimilated into any other nation.

This is an ethnic group that has always done its own thing. They wouldn’t let the marauding Romans or Visigoths occupy them, they speak a language (Euskera) that is unrelated to any in the world, and they fiercely opposed Franco in the Spanish Civil War of the 1930s. The bombing of the Basque town Guernica inspired the Picasso masterpiece of the same name.

The Basques also became known as formidable fishermen, building boats which took them long distances seeking cod and whales. This passionate approach to life extends to their cuisine, with the pinxtos bars of San Sebastien regarded as the best in the world. Seafood plays a major role in Basque fare, as well as a sharp white wine called Txakoli and the sheep’s milk cheese Idiazabal.

Tinto, of course, is chef Jose Garces’ Stateside take on the region. Only the most beautiful ingredients — especially fish — make it on to the menu. Stunning flavors and presentations are standard — and unfortunately, come at a price that makes it tough to dine there with any regularity.

Enter brunch, that great weekend equalizer. Tinto has just introduced a $25 prix-fixe menu to its regular brunch service (Sundays, 10:30 a.m.-2:30 p.m.) that employs the same boutique ingredients and deft touch of dinner service. Shirred eggs with trumpet and porcini mushrooms and goat cheese foam; and a salmon plate with egg salad, cornichons, chive cream and a toasted bialy are among your options. Full menu below.

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This entry was posted on Tuesday, November 18th, 2008 at 12:21 pm and is filed under Food News, Menu Time. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.