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“Barca 18-- CLOSED”
Occasion: | Cuisine: | Area: | Cost: | Rating: |
Night Out | Spanish | Flatiron | Moderate | Good |
This unexpected marriage caused some head scratching in the business. So much so that some scalps were bleeding. People were shocked. I was one of them. But the partnership, Steve explained, was a product of their friendship and one pivotal trip to Spain together when the idea went from pipedream to reality. And so Eric Ripert, with his executive chef Brian O’Donohoe (sous chef at Le Bernardin for eight years) are cooking Spanish food for Steve Hanson. Crazier things have happened, right? Right?
Anyway, what could really be bad about Eric Ripert cooking anything, anywhere? I mean give him peanut butter and jelly at a corner deli and he could turn it into masterpiece. The guy is a genius. But I couldn’t help but wonder if he would be able to pull off Spanish food at Hanson’s crazy pace of 300+ people a night. And so I began eating at Barça on a fairly regular basis to find out.
On my first visit with my friend Adrienne, we ate at the bar, one of my favorite places to dine. We started with a platter of charcuterie ($12). While it’s nothing innovative, it is delicious and quite visually appealing. A butcher block comes topped with wide ribbons of jamon, coins of chewy, spicy chorizo, and triangles of nutty Manchego with two long wedges of pan con tomate—two halves of a hot and crusty toasted baguette rubbed with garlic ... [more, click below]
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