: Barcelona Wine Bar has a contemporary, somewhat rustic interior that avoids (thankfully) any tasteless references to iconic Spanish imagery. Its open kitchen, led by executive chef Joseph L. Paire III (Mulebone, D.C.), is visible from the entrance to the restaurant as it abuts a large section of the dining room. Noise levels can be severe, so in good weather a table on the patio might be nice. The food and wine of Spain inspires the cooking. Start with a glass of fino sherry or Manzanilla (also dry) and a round of manchego cheese or marinated olives. With this (or any of the white wines), try the croquetas of ham and manchego cheese presented with a bit of garlic aïoli, or the shrimp in garlic sauce (gambas al ajillo) as well. Crispy on the outside, the croquetas show the requisite creamy texture within, and the shrimp are perhaps the most classically prepared dish on the menu. In season you might find chilled salmorejo (a cousin to gazpacho but from around Córdoba). Dotted with Marcona almonds and halved grapes, it exhibits the garlic/olive oil foundation that underpins this classic. Pork belly, seared and sweet, gets a nice counterpoint and a bit of local flavor from a fennel mostarda. The wine list is heavily although not entirely Spanish. Serving temperatures on reds need to be reduced, but the selection is pure viticultural entertainment. Also located in Inman Park at 240 N. Highland Ave. NE, 404-589-1010. Both outposts accept only credit or debit cards, no cash.

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Barcelona Wine Bar

Barcelona Wine Bar Restaurant Review

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