The crew behind Bellota and Absinthe will introduce its newest Spanish creation, Barcino, to Hayes Valley on July 25. Replacing Boxing Room, it is the second Spanish restaurant to join the Absinthe Group’s fold, following the success of Bellota (Eater SF’s Restaurant of the Year 2016).
Now, after a brief remodel, the restaurant at the corner of Gough and Grove is opening with a menu of food inspired by Barcelona. Absinthe Group’s culinary director Ryan McIlwraith and chef de cuisine Athman El-Kindiy (Boxing Room) put together a very tapas-heavy look into Catalan cuisine, a departure from Bellota’s array of large-format dishes.
Dishes like Spanish flatbread with foie gras and membrillo, patatas bravas, and a sunny-side up egg with caviar jamon serrano, Idiazabal crema, and potato chips stand out on the “medium-size” side; there’s also a raw bar with fish and oysters, and a starting selection of cheese and olives. Luckily for fans of McIlwraith’s skill with a paella pan, daily changing paellas and rice dishes for two to four people are also on offer. Desserts include a churro ice cream sandwich with dulce de leche ice cream and chocolate sauce from the restaurant group’s new executive pastry chef, Michael Aguilar.
Cocktails from Collin Nicholas (also behind the popular drinks at Bellota) are light and refreshing in the Catalan tradition, with plenty of sherry and “gin tonics” of course. Vermouth is a big part of the Catalan world as well; only Spanish vermouths will be available at Barcino, served on the rocks with an orange slice and an olive. Beers, cavas, gin, and all the rest will be on hand as well.
Starting July 25, Barcino will be open for dinner on Sunday, Tuesday, and Wednesday from 5 p.m. –10 p.m.; Thursday–Saturday from 5 p.m.–11 p.m. Stay tuned for photos and details on the space.
- Boxing Room Will Swap Cajun Food for Spanish Cuisine [ESF]
- Barcino [Official]
