The Absinthe Group opened Barcino this summer in the former Boxing Room space, a sister restaurant to their popular Spanish haven, Bellota, in SoMa. Though Barcino is also Spanish fare—serving classics such as paella and Iberico ham (jamon)—the focus is specifically on food from Catalonia in Northeast Spain, including an extensive wine list highlighting the region. As with Bellota, there is also sherry and vermut (vermouth) on tap, lovely cocktails and an extensive gin & tonic menu grouped by flavor profiles. The group's executive chef Ryan McIlwraith with chef de cuisine Athman El-Kindiy turn out memorable crudo like the 28-day dry-aged beef striploin carpaccio wrapped around pico (mini-breadsticks) with a dab of tomato jam and black truffle. Salty and decadent, “Ou” is a mound of mini-potato chips doused in Idiazabal cheese crema, slivers of jamon Iberico and topped with a sunny-side-up egg and caviar.
399 Grove St
|Cross street:||at Gough St|
|Opening hours:||Tue–Sun 5–10pm|
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