When the Interiors Unlimited building at 3411 Olive St. in Midtown was being renovated as a hotel, it only made sense to SLU, as majority partner of the project, to give a nod to its Spanish ties and name the boutique hotel after the Spanish-born founder of the Jesuits, St. Ignatius Loyola (Ignacio, in Spanish). The Spanish tradition also extends to the hotel’s eatery, Café Pintxos.
Although Café Pintxos offers continental breakfast food in the morning, when 4 p.m. hits, the eatery turns into a delight for those who love to nosh on Spanish fare. Pintxos is the Basque word for pinchos: tapas that are threaded onto a toothpick or skewer. (While Loyola hailed from a Basque family, the tapas offerings at Café Pintxos are not Basque-specific.) The café offers both hot and cold tapas, prepared in the kitchen of adjoining Triumph Grill. Among the dishes that general manager Matt Bosley presented to The Scoop were a hearty charcuterie and cheese plate featuring serrano ham, chorizo, three types of cheeses, plus dried cherries and cranberries accompanied by slices of rustic bread. Serrano-wrapped asparagus was another winner, as were colorful skewers of chorizo and melon with minced mint. We also liked the seafood offerings of octopus salad and shrimp with a spicy mojo sauce. The wine list is exclusively Spanish, apart from a couple offerings from Chile and Argentina.
Guests will enjoy the modern feel at Café Pintxos – whether seated at tables, at the bar or in an upper lounge area. Among the views is artwork from the personal collection of SLU President Rev. Lawrence Biondi. And once those brisk spring temperatures take place of the rain, we plan on heading to that garden-esque patio, with its umbrella-covered tables, sleek white sofas and ultra cool fireplace. A patio grill will also be set up in the coming weeks, Bosley noted, where special patio-side offerings will include a variety of skewered grilled meats and veggies, served with dipping sauces.
For a sneak peek at Café Pintxos, click here.
This article appears in May 1-31, 2011.