Tinas opened in October 1991. The restaurant, which seats 50 guests, has a comfortable bar, and the two intimate dining rooms are divided by a fireplace. Like many of our fellow chefs, we believe that the best food is organically grown. Our search for these foods led us out of the city and into the countryside where we work closely with a great group of farmers. We're closer to the source of what goes onto your plate, and we believe that the opportunity to cook in a wine growing region lends our food a context and flavor and experience that is unbeatable.


The menu is based on the foods that our farmer/neighbors grow: seasonal, and regional. Most of the wines that we feature come from just down the road. We are committed to using the best ingredients, and our menu changes as we move through the seasons of the year.

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