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| - When you want to go to a bar that changes the way you think about bars, go to Bar Raval. Why? You'll have the best time trying dishes you can't pronounce and cocktails like you've never tasted.
As for the drink collection - 10 different vermouths, a dozen sherry choices, and a nice list of sparkling or red wines, everything from 2013 Hinterland Borealis Method Charmat from Prince Edward County to 2011 Posta Borhaz red from Hungary.
The menu is a series of Spanish pintxos (also known as pinchos, differentiated from tapas based on their origin in the Basque Country part of Spain), many of which you'll need a Spaniard to understand--but thankfully, the service is zooming around the small room ready to answer any questions you may have. It is roughly divided by cheeses, cured meats, canned specialties, tapas, pintxos, small sandwiches (bocadillos), and a few fried or grilled dishes.
For something filling, the lomo abodabo at $10 shows off slices of juicy pork loin nestled in between toasted buns and a pepper hanging off the top.
Tapas are a great way to try a handful of vastly different dishes without breaking the bank: shishitos, peppers with a mild spice sprinkled with salt; salchichas fritas, slices of fried sausage, which you can order with one of their cheeses, like six-month sheep manchego.
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