About | Pintxo Wine Bar

- About Us -

Are we a wine bar, or a restaurant? We're both!

Come in and pause your day for a breath or two, and enjoy a glass of excellent Spanish wine.

Or stay for a few hours and make a satisfying meal of our delicious small plates.

We draw our inspiration from Spain and the bright, inviting conviviality of its culture.

Our wines are primarily Spanish. Our menu is not designed to be authentically Spanish. We feature some components and dishes you might find abroad, as well as local elements that will appear in abundance as our growing season progresses!

Conviviality, shared experience, approachability, comfort, joy: all these things contribute to who we are.

We present a unique experience in the region, bringing elevated attention to small dishes,

embracing the bounty of our region and Old World tradition in equal measure.

Explore and discover in comfort and familiarity.

We're passionate about caring for our guests and delighting them with new experiences.

We believe that details are what tell an entire story.

What is a pintxo??

A pintxo, pronounced "peen-cho," is a small, enticing bite to chomp and enjoy! It also refers to the skewer on which these little dishes are often served. We're looking forward to welcoming you in, and delighting you with one pintxo after another!

Meet the Team

Executive Chef & Founder

P Julian Plyter

Julian’s culinary career began in New York City as an intern at Le Bernardin. This auspicious start was followed by positions in kitchens around the city, including Lever House Restaurant, Lure Fishbar, and the Crosby Street Hotel, where he was the property's opening Pastry Chef. Julian launched Melt Bakery in 2010 with just a few hundred dollars. New York City’s first ice cream sandwich store, Melt went on to operate dozens of seasonal locations, over 80 wholesale accounts, hundreds of special events, and two permanent storefronts. Julian and his team served millions of ice cream sandwiches to NYC locals and visitors over Melt’s 12-year run, funding the entire enterprise exclusively with sales. Julian also develops ice cream flavors and formulas for Denver-based Marco Ice Cream, where he is the cofounder and Chief Culinary Officer.

Julian is excited to share his passion for food and wine in the community where he was raised!

Photo by Damani Moyd

Chef de Cuisine

Pamela Cecere

Pamela is a graduate of the iconic Le Cordon Bleu Paris, her place at the top of her class earning her the additional distinction of speaking at graduation. This led to a chef position at the Four Seasons Hualalai, on Hawaii’s Big Island, and at Kirpal Meditation and Ecological Retreat Center on the same island’s Pohoiki Pahoa. Pamela has worked as a private chef across the nation, and her vegan cookbook 30 Days in the Jungle debuted as the top seller in its category on Amazon. Most recently, many of us have had the good fortune of tasting her ice cream at Penn Yan’s Spotted Duck, where she was the head ice cream maker through the conclusion of the 2023 season.

With a broad view of cuisines and the same passion for detail as the rest of the Pintxo team, Pamela’s skills thrill and satisfy our team and our guests!

Sommelier

Thera Clark

Thera is a Finger Lakes native, returning to the region following 16 years in NYC. After graduating with honors from the Institute of Culinary Education, she worked as a sommelier, consultant, and wine director at some of Manhattan’s top-rated and Michelin-starred restaurants, including The Beatrice Inn and Carbone. Collaborating with iconic chefs and other industry stars around the world, Thera helped define New York’s food and wine landscape over the course of 15 years. She has also run dining room floors in Hong Kong and London. In 2020, Thera served as the Resident Sommelier at Standing Stone Vineyards and at Hermann J. Wiemer, where she spearheaded The Library.

Thrilled to bring her broad knowledge and love of wine back to the region, Thera works with local restaurants and chefs, and teaches at New York Kitchen. Thera holds the WSET Level 3 Certificate.