A food journey not to be missed!

Happening once a month, your evening with us will feature a multi course pre-fixe menu, complimentary cocktail pairings, and a touch of story telling. These events are southwestern inspired, elevated, and ever changing!

This exclusive experience is $75 a person and you can make a reservation by emailing pintorestaurantglenside@gmail.com. The menu will be announced 2 weeks before reservations open to the public.

Reserve your spot early, it will sell out!

Upstairs at Pinto Fans - As some of you may have seen on social media, our family had been uprooted somewhat with a new medical diagnosis. This news has caused us to make some necessary changes and as a result we are going to hit the pause button on the Upstairs events for a short time. We would want the events to continue with the same passion and effort as always and that will be the plan when we return. For now, our family needs that focus and attention. Thanks you all for your support and understanding. We look forward to seeing you again soon.

Shannon, Liz and Abby

Thank you everyone that joined us in September! Next up..

Your October Dining Experience:

Sunday the 23rd and Monday the 24th.

“Which Witch is Which?”

Vegan/vegetarian options and mocktails can be created upon request at the time of your reservation!

  • 1st Course: Poached moon dancer oysters. Apple butter cream. Fried Sage.

  • 2nd Course: Dabeli slider. Black bean and potato. pomegranate. Pecans. Shoestrings.

  • 3rd Course: A study of roots. Cactus purée. .

  • 4th Course: Pork and fish head stew. Ripened cream. (Vegetarian: Okra gumbo.)

  • 5th Course: Sweet potato and rosemary soul cakes. prickly pear jam. honey butter .

* Please note that this menu is considered a sneak peak and the final menu will be released day of the event! *

EVENTS & RESERVATIONS:

To make a reservation for any dates listed below, please email pintorestaurantglenside@gmail.com. You will receive a reservation confirmation or a waitlist notification email within our normal business hours.

If the date you have chosen is fully booked, you will be notified and put on the event waitlist. Following any guest cancelations, we will reach out with available openings and your confirmation to join us!

A final confirmation email will be sent to you a week in advance. If your party must cancel, please provide at-least one week notice prior to the desired event. Because this dining experience is customized based on the anticipated reservation head count, ample notice will ensure the best guest experience possible and will place you on the waitlist for the next exclusive dining experience!

  • Sunday the 20th & Monday the 21st.

    AMUSE:

    Braised rattlesnake with bone marrow butter & a blood orange drizzle.

    Welcoming Sipper:

    Blood Orange Grapefruit Sangria.

    1st Course | BACK OFF:

    Beef bone broth with fried noodles, scallions, & fresno chiles. Topped with a peanut butter chicken leg.

    Cocktail | BIG GIRL PANTS(SUIT):

    Beefeater Gin, cucumber, celery, lime, ginger syrup, tonic, & a strong backbone.

    2nd Course | HEART CHAKRA:

    Grilled celery ribs with Oaxaca & goat cheese cheese in a dinosaur kale leave with a huitlacoche & pistachio pesto.

    3rd Course | BONEHEAD:

    Fried smelts, chile pepper kimchi, puffed rice & com milk brushed herbs.

    Cocktail | THE BRAIN/GUT CONNECTION:

    Espolon Reposado, Ancho Reyes, bell pepper, orange blossom water, lemon, mint, & bone broth.

    4th Course | NICHOLAS RIB CAGE:

    Adobo wild boar ribs over sunchoke purée with grilled lime tequila yogurt.

    5th Course | BOILED & CRUSHED: Cinnamon panna cotta, whiskey marshmallow. sour candy snake and a blood orange drizzle.

    Cocktail | TRIALS, TRIBULATIONS, & TROLLS:

    Bulleit Bourbon, house horchata, & fresh blood orange.

  • Sunday the 20th & Monday the 21st.

    Amuse | QUEEN BEE:

    Chile struffoli over charred eggplant purée & chamoy drizzle.

    Welcoming Sipper | STEREOTYPE SANGRIA:

    Grapefruit, apricot, Aperol, Campari, Sweet Vermouth, Sauvignon Blanc, & bubbles.

    1st Course | GO NADS:

    Sea urchin on black rice with black green goddess, black seaweed salad, & black dust.

    Cocktail | BLACK WIDOW:

    Tito’s, Crème de Cassis, Kahlua, ginger beer, & squid ink.

    2nd Course | HEART CHAKRA:

    Three sisters, refried adzuki beans, & fennel oregano butter.

    3rd Course | RAY THE RBEAD GUY:

    Seitan asada, bao buns, diced onion, cilantro, spicy pickled radish & avocado crema.

    Cocktail | SAM NOT SO WIDE:

    Bulleit Bourbon, honey, fresh lemon, coriander, & chamoy.

    4th Course | FEMINIST AF:

    Birria stew antelope asso buco topped with duros & pickled pig skin.

    5th Course | UTERUS ENERGY: Churros with hot sonoran honey, fruit salsa, & chamoy drizzle

    Cocktail | SELF PORTRAIT:

    Bacardi Silver, Cynar, passion fruit, lemon, & brown sugar syrup.

  • Sunday the 24th and Monday the 25th.

    Amuse | I’VE GOT A SALTED PLUM FOR A DAUGHTER:

    Salted plum infused tomatoes & plums. Aged parmesan.

    Welcoming Sipper | BABY GRAP SANGRIA:

    1st Course | BIG BONED GAL:

    Menudo Soup.

    Cocktail | COME AS YOU ARE:

    Juniperus Gin, Vermouth Bianco, coriander, lemon, orange, mint, basil, & tonic.

    2nd Course | HEART CHAKRA:

    Pistachio butter beans. Coconut butter greens. Butter lettuce strips & onion relish.

    3rd Course | YOUNG IN CHECK:

    Cheese crisps. Shredded veal. Charred corn. Smoked avocado. Salsa fresca.

    Cocktail | FLOURESCENT ADOLESCENT:

    Kettle One, tomato tarragon coconut simple, salted grape, tomatillo, Ramazzotti Rosato, smoked salt.

    4th Course | UMMMM BILICUS:

    Chochoyotes and orca beans in broken tomato vodka sauce. Fried clam bellies. Salsa pebra.

    5th Course | SISTER MARY RICE & BEANS:

    Rice pudding. Habichuelas. Cajeta sauce.

    Cocktail | PLUMP FICTION

    Bulleit Bourbon, rum raisin, plum, & Angostura.

  • Sunday the 15th and Monday the 16th

    1st Course:

    Sweet & Sour Salad. Seed crackers.

    2nd Course:

    Fried artichoke & asparagus. Whipped hearts of palm. Pickles.

    3rd Course:

    Corn & poblano sopes stuffed with stewed turtle & shrimp. Curry queso.

    4th Course:

    Beef heart skewers. Spinach peanut algarrobina sauce. Water chestnuts salsa.

    5th Course:

    Burnt cheesecake. Cinnamon sugar crust. Guava honey.

  • Sunday the 26th and Monday the 27th

    1st Course:

    Green layered potato cake. Tomatillo puttanesca sauce.

    2nd Course:

    Tomato salad. White bread croutons. Golf dressing.

    3rd Course:

    Pan seared soft shell crab. Chamoy butter. Old bay-ish potato chips..

    4th Course:

    Feijoada. Pig parts. Kielbasa. Black beans. Kale kraut. Toppings.

    5th Course:

    Jewish apple chimichangas. Apple salsa. Philly butter cake drizzle.

  • Sunday the 24th and Monday the 25th.

    1st Course: Beet falafel. Prickly pear succotash.

    2nd Course: Fried frog legs. Herb salad. Serrano honey.

    3rd Course: Traffic light rice. Sherried rainbow chard.

    4th Course: Hoja santa and ham wrapped trout. Farmers market finds. Pickled pineapple.

    5th Course: Lavender tres leche. Skittle glaze. Toasted sunflower seeds.

  • Taking a break this month! Thank you for all your support.

  • Sunday the 18th and Monday the 19th.

    1st Course:

    Augachile. Coconut cucumber cream.

    2nd Course:

    Roasted green tomato soup. Cheese cigarettes.

    3rd Course:

    Wild mushroom bag. Elote purée. Grasshopper salt.

    4th Course:

    Bison tongue. Almond sauce. Brown rice.

    5th Course:

    Sweet cheese stuffed sopapilla. Chocolate 3 ways. Urfa biber.

  • Sunday the 23rd and Monday the 24th.

    1st Course:

    Poached moon dancer oysters. Apple butter cream. Fried Sage.

    2nd Course:

    Dabeli slider. Black bean and potato. pomegranate. Pecans. Shoestrings.

    3rd Course:

    A study of roots. Cactus purée. .

    4th Course:

    Pork and fish head stew. Ripened cream. (Vegetarian: Okra gumbo.)

    5th Course:

    Sweet potato and rosemary soul cakes. prickly pear jam. honey butter .

  • Sunday the 20th and Monday the 21st.

  • Sunday the 18th and Monday the 19th.

Greetings Upstairs at Pinto fans As you may have seen in social media, our family has been uprooted somewhat with a new medical diagnosis. This news has caused us to make some necessary changes and as a result, we are going to hit the pause button
https://www.inquirer.com/food/tasting-menus-philadelphia-suburbs-reservations-date-night-20221026.html
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July Upstairs Menu 7/24&25 1st Course: Beet falafel. Prickly pear succotash. 2nd Course: Fried frog legs. Herb salad. Serrano honey. 3rd Course: Traffic light rice. Sherried rainbow chard. 4th Course: Hoja santa and ham wrapped trout. F