Manhattan's newest entry into the tapas restaurant scene is Jose Meireilles' Tintol, 155 West 46 Street (between Sixth and Broadway). Tel: 212-354-3838. www.tintol.net. Tintol is open seven days a week, for lunch and dinner, from 12 noon to 12 midnight. Meireilles, a native of Portugal, sought to recreate the dishes he enjoys eating in his native country. The word "tintol" is a Portuguese slang word for red wine. He designed a menu of tapas that combines the traditional with the adventurous. Standouts include: Piquillo Peppers Stuffed with Brandade of Cod, Cold Mussels Vinaigrette, Grilled Octopus, Escabeche of Sardines, Braised Stuffed Calamari, Flaming Chorizo in Bagago (Portuguese grappa), Pipis (braised chicken giblets in a tomato sauce) and Chanfana de Cabrito (braised goat in red wine). For lunch only, entrie-sized portions of about 15 specialty dishes will be offered in addition to the a la carte tapas menu. Tintol has an eclectic selection of Portuguese and Spanish cheeses which are served with Membrillo, a quince paste. Desserts include Natas (small Portuguese custards), Pudim Abade de Perisco (non- dairy traditional Portuguese Abbaye flan) and Chocolate "Salami" (dark chocolate ganache rolled with chopped white cookies into a log and sliced into small round patties). Mireilles plans to serve seasonal Iberian specialties such as anguillas (small baby eels indigenous to Spain and Portugal) and suckling pig.