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Listed below are links to reviews of Bar Pintxo from around the web.
[ more from chowhound]
"I didn't feel that there was anything I couldn't do myself (for a fraction of the cost), but tapas are casual snacks not haute cuisine..."
[ more from chowhound]
"he prawns in garlic were cooked well, nicely garlicky and tender, but they were nothing unique other than they came with the face still on. The dates stuffed with Cabrales and rolled in bacon - a Spanish version of Devils on Horseback, perhaps - were real..."
[ more from chowhound]
"What we got was tasty but WAY overpriced for the portion size. They either need to cut the prices or make the portions bigger...."
[ more from chowhound]
"The food wasn't bad, just mostly plain. Most dishes were prepared ahead and tasted like it...."
[ more from grubtrotters]
"Our other favorites were the paella with blood sausage and chicken, which managed to taste rich and yet feel light; the juicy gambas al ajillo (shrimp in garlic), and croquetas de pollo y jamon (chicken and ham)...."
[ more from la]
"Make no mistake - this is a laid-back, casual place, not your typical restaurant. But it's great for grazing if you don't mind the chaos and confusion at prime dining time...."
[ more from la.eater]
"We hear Joe Miller's new tapas restaurant Bar PintXO will open on December 8, but don't we know better by now? Some things we know for sure: The chef and staff are hired (Rob Trester from Ocean & Vine will be working with Miller), stoves are on next week,..."
[ more from latimes]
"Perch on planked stools around convivial tables at this tapas bar that captures a true Barcelona vibe...."
[ more from latimes]
"Gambas al ajillo -- shrimp with garlic -- are wonderful, drenched with lemon and served two to an order. That tortilla is delicious, too, as is a plate of jamon (Spanish ham) aged for 18 months and cut by hand -- the better to appreciate its marvelous tex..."
[ more from laweekly]
"It is something like bliss to settle down to a plate of Ibérico and a glass of cava at the new Bar Pintxo down on Santa Monica Boulevard..."
[ more from link.brightcove]
[ more from losangeles.metromix]
"Meatier, more substantive toppings�such as spicy chorizo topped with a fried quail egg or grilled shrimp with yogurt and caviar�tend to offer a bigger flavor payoff...."
[ more from theguide.latimes]
"CROWDED together at little tables, or sitting at the bar, eating and drinking at Bar Pintxo is convivial and fun, easily the closest thing the Westside has to a true tapas bar..."
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