“Fusion gives rise to the next generation of chefs and traditions. In that way, it’s the culinary-world equivalent of half-drunk, Saturday-night casual sex with a stranger: It’s not always a good idea, not always wise, but every now and again, it’s how great discoveries are made.” Read Jason Sheehan’s full review of Pinto.Photos by Joshua Huston.Published on October 28, 2010
Chef Jerry’s final presentation.
Pinto Spicy tuna, avocado, cucumber wrapped with yellow tail, cilantro, lime and jalapeno. This roll is the roll that is closet to camera.
Red aE“ Mango Red crabmeat, cucumber, and avocado topped with seared salmon, mango salsa, teriyaki and sweet mango. This roll is closest to camera
Small Platter ChefaE™s choice of assorted Sashimi or Nigiri.
Japanese Gyoza Chicken & Vegetables dumplings pan aE“ fried in the classic tradition, served with vinaigrette soy sauce.
Samurai Pad ThaiOur creative blend of the well-known stir-fried Thai noodles and Japanese shrimp tempura. Served with vinaigrette soy sauce.
A peek in the kitchen.
Don’t pass Pinto by!
