Barcelona wine bar11/29/2023 ![]() The chorizo and figs, the shaved brussels, the empanadas… just beautiful food in easy nibble portions. We all did our own tapa choices (though I shared a bite of mine for a bite of someone else’s…), and three tapas and a couple drinks was reasonable, especially how excellent everything was. A friend at our table did the red sangria and liked theirs, too! Nuanced, bodied, but still light and delicious. I had two of the same sangrias, the Guns and Rosés, which I could absolutely drink year round. She did everything right, and so did the bartender and everyone in the kitchen. We had water nearly immediately after our menus, and our server came by quickly and was fantastic our entire meal. found ourselves immersed in a very busy, yet relaxed and friendly environment. Their selections rely on freshness and availability, so something enjoyed in the Fall might not be available in February. This is the kind of menu I live for: many choices, reasonably priced, so I can pick and choose. Food was great the service was laid back but the servers know the menu and are great people to advise you on what to eat More like honey water, Cardimom bitters spring water and burnt bay leaves. I finished with an NA drink called Bees and Bays. The crust was homemade for sure and the meat was rich and flavorful.ĭelicious, in sofrito ( onions, garlic,red peppers and tomato)which I adore. The meat was delicate and the salsa verde complimented everything. Capers and the slaw with fennel was amazingĬrispy skin that I was unsure about liking, but I actually think it was perfect for the dish. Light, thin melt in your mouth venison with the right amount of sea salt sprinkled atop. Light and airy ricotta whipped and drizzled with sweet black truffle oil. So sweet and tangy with a hint of heat, soįlavorful and the eggplant was not over cooked, skin was perfectly chewy and every bite was pure joy. It was soooo good and I don’t drink bourbon!! I would definitely order that if I were. My husband had the Bourbon Spice Rack four roses BourbonĬardamaro, maple syrup, lemon, cardamom and lavender bitters. Restaurants with Outdoor Seating in West Hartford.Restaurants for Special Occasions in West Hartford.Late Night Restaurants in West Hartford.Kid Friendly Restaurants in West Hartford.Food Delivery Restaurants in West Hartford.Vegetarian Restaurants in West Hartford.Mexican Restaurants for Lunch in West Hartford.Mediterranean Restaurants in West Hartford.Gluten Free Restaurants in West Hartford.Chinese Restaurants for Lunch in West Hartford.American Restaurants for Large Groups in West Hartford.The Westin Reserva Conchal, an All-Inclusive Golf Resort & Spa.Hotels near Chase Arena at Reich Family Pavilion.Chef Maximino, now as Executive Chef at Barcelona in Stamford, brings years of experience, creativity, passion, and soulful design to create ever-changing menus featuring seasonal, local ingredients. Chef Rivera later joined the team at the Rainbow Room in New York City, where he worked under Executive Chef Jonathan Wright and had the opportunity to collaborate with celebrity chefs such as Daniel Hum, Daniel Boulud, Jean Georges, and Marcus Samuelson. He then worked at the Ritz Carlton in Naples, FL before returning to his hometown to be the Executive Chef at Soho Bar and Grill. He became the sous chef at their sister restaurant, Town. After attending culinary school, Chef Rivera worked at Sonoma in Charlotte, where he focused on utilizing locally sourced and seasonal ingredients. Starting out as a waiter, he eventually transitioned to the kitchen and found his passion for cooking. some others, perhaps because of actual food issues. said 'Some restaurants underachieve because of inconsistency, or less than acceptable service. Executive Chef Maximino Rivera Barcelona Wine Bar StamfordĬhef Maximino Rivera’s love for cooking began in his mother’s kitchen at a young age. 4.6 miles away from Barcelona Wine Bar Alfred F.
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