Cuisine: Wine Bars , International
Menu: View the Menu
Walking into Bar'rique I couldn't help but feel instantly comfortable. Maybe it was the big smile our host was wearing as he greeted us by the door, or the staff helping us navigate the massive wine list in white, red and sparkling. Or maybe it was the place itself with its black tufted banquettes and solid wood tables perfect for larger groups, and more intimate seating for couples by the bar looking to share a glass of wine.Review By: Thomas Rafael
In the end we opted for sangria which the bartender was kind enough to prepare even though it doesn't appear on the menu (2 glass minimum). It was richer than most sangria's you'll find served with lots of fresh fruit over ice, making it perfect for a hot summer night.
Bar'rique's menu is limited to small plates with an international flare. Start with the apricot glazed pork belly served with pickled peach ($17). It's really just three large bites, but each one is worth savoring. Charred octupus ($16) arrived on a bed of white beans with bits of chopped chorizo. The sauce is great for sopping up with crispy Italian bread. But I could easily skip the octopus for the crab cakes ($22). Each one is loaded with bits of sweet crab and served alongside a light corn salsa, avocado and arugula.
Larger plates include an excellent cheddar burger ($16) bearing the restaurant's name. It's topped with pickled vegetables and served on its own cutting board with a huge supply of crispy fries. The sausage panini ($15) is another good choice with sausages from Faicco's just down the block. You can't ask for fresher than that. If you're looking to splurge try a dry aged sirloin steak with fingerling potatoes ($34)
While we were too stuffed for dessert, there are some interesting takes on familiar dishes like creme brulee served with shortbread, and panna cotta with clementine. Or go for a simple dish of biscotti. Afterall, once you arrive at Bar'rique you won't want to leave.
Neighborhood: Greenwich Village
Reservations: Click for reservations
Chef: Scott Crombie
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