Great restaurant ! Bravo Bravissimo !. Great restaurant! I have been to this restaurant twice, and it has been fantastic both times. The wait staff is very knowledgeable about the dishes and the wine, we've been seated promptly, and the food has been excellent (I've had both steak and lobster). I especially appreciate their ability to actually cook a steak at medium rare. I highly recommend this place!…
waiter from hell. took my wife and 2 sons to diner last night. I could not understand waiter as his english was very broken plus he was mean. appetizer was excellent, oyster with crabmeat. Everything after was down hill. My wife and I had the lobster and chicken with a seafood sauce. Chicken was grizzley and lobster was tough. sauce bland and rice boring. Worse$35 I ever spent. Sad cause I was looking forwards to a great meal and we were all very disappointed. Our waiter was miserable and so was his tip…
Still as good as always. I hadn't been to Tio's in more than a decade, so I was a little nervous -- wondering if it would still be as good as I remembered. Lucky me (and my guests). The food, sangria and desserts were every bit as good as I remembered. Shrimp in garlic sauce is still a "must", as are any of the fish entrees. The chicken and lobster dish is still incredible, as are all their desserts (my favorite is the pignoli nut / custard roll). Not the least expensive place, but worth every dime. Don't hesitate to go.…
Classic Restaurant with Tons of Great Food to Chose.
We went to Tio Pepe's -Spanish Mediterranean- this weekend to celebrate my boyfriend's 33rd birthday and it was great. Start with the red Sangria, as it's the best I've ever had. We had the garlic
shrimp for an app and it was wonderful, tons of garlic and had a great sauce to dip your bread into. My bf had orange veal tenderloin and I had their special, which was beef tenderloin with mushrooms and green beans. We both loved our meals fully and my meal had 3 pieces of tenderloin and I was very impressed with it.
The restaurant is in a basement, so the reviews are correct. It is decorated old world style and it has not been updated in a very long time.
Make reservations early, as ours was at 7pm and they were still busy as we were leaving at 9pm. Jackets are preferred, but not necessary. It is a very nice restaurant and most people were dressed up, but I did see a few people who had jeans on with nice sweaters or shirts and it was fine.
Entrees were anywhere from $20 (chicken) to $80. They had specials which were mostly fish, but still great deals. The menu is quite large with lots of options. Sangria isn't cheap, but it's worth it. Def order a small if there's only 2 of you.
We are easy to please and enjoyed the atmosphere, food and people. Go and enjoy yourself!…
MY FAVORITE RESTURANT.
Tio Pepe Restaurante
Baltimore MD.
(410) 539-4675
Mediterranean $$$
Reservations Recommended:
This restaurant is Spanish Mediterranean, NOT MEXICAN, serving European cuisine in a civilized manner! You will descend into a dimly lit world of stucco-sculptured walls and wrought iron appointments. It’s as if you were entering the ‘Caves of Drach’ on the Spanish island of Mallorca. Attentive waiters address your every need. Interested in ‘before dinner’ drinks? A pitcher of White, Red, or Champaign Sangria is a must. Order dry or sweet, custom blended to suit your taste.
For me, a great beginning is the shrimp in garlic sauce, Sopa de Pescado y Mariscos (Mediterranean seafood soup) or the Champaign Oysters, the flavor of which explodes on your palette like nothing before. Mention ‘puff potatoes’ (not on menu) and you will be treated to the complementary creation of head chief Emiliano Sanz. Prepare for “Emilio” to visit your table sometime during the evening, as is his custom.
Entrees are too numerous to mention. If you desire meat, the ‘Three Amigo’s’ will satisfy the most robust appetite. Order medium rare for this generous portion of lamb chop, petite filet mignon, and veal chop. The sauté veggies and sauce are rich and complementary. Each day one suckling pig (and only one) is roasted. Order this when you make your reservation or you may be left out. For the seafarer, three succulent soft crabs are “to die for”! I prefer hot lemon butter to the almond sauce. The sole with banana is both rich and rewarding. Like many of the entrees, this one is a never to be forgotten experience.
Linger over Tio’s generous deserts. Fresh raspberries in Sabayon Sauce, are delightful. However, a single order of half pine nut, half walnut cake is perfect. Share with your companion and neither of you will be disappointed.
APETITO BUENO !
Bernie Dvorak
Towson MD.
PS: Overheard at BWI:
“TIO PEPE?…. NO ONE GOES THERE ANYMORE……IT’S TOO CROWDED!”…
