Hours: Lunch, dinner: seven days
Open late: Friday & Saturday till 1, Sunday-Thursday till 11
Pinxtos bar inside Tavernita, the Spanish restaurant from chef Ryan Poli and the brothers behind Mercadito.
The dress code at this pinxtos bar within the cavernous Tavernita is described as casual, yet Barcito appears to be still another haven for the city's beautiful people, a place to see and be seen—though not heard. The music was so loud that the bartender had to come around the bar to take our orders, and the one time he didn't we ended up with olives instead of almonds. The food menu is almost entirely different from that of the mother ship's, the snacks smaller, simpler, and more successful. A variety of pintxos ranges from $2 to $5, the best among them being a tender pork belly bocadillo (little sandwich) with apple jam and pickled red onion. It's the priciest of the options, but the least expensive of the toasts—artichoke with hummuslike ground chickpeas and salty Mahon cheese, grilled vegetables with velvety goat cheese and almond romesco—are almost equally enjoyable. Marcona almonds with espelette chile were mildly spicy and, at $3 for a generous handful, one of the better deals on the menu. Cider seems likely to be the next big thing in town, and Barcito offers four: two from Spain and two from France. Our waiter recommended the light, pleasant Spanish Trabanco over the stronger Isastegi Sagardo, but I preferred the latter's sour funkiness to the relative sweetness of the Trabanco—though both are much less sweet than most of the ciders available in this country. Read the full review >>
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Barcito, the pinxtos bar within the cavernous Tavernita, appears to be still another haven for the city's beautiful people, a place to see and be seen—though not heard. The food menu's almost entirely different from that of the mother ship's, the snacks smaller, simpler, and more affordable. Cider's having a moment in town, and Barcito offers representatives including a light, pleasant Spanish Trabanco and stronger, sour, and funky Isastegi Sagardo. —Julia Thiel