Boston: Barcelona Wine Bar
One for the Table's Boston reviewsLet's Eat by Kitty Kaufman, photos by Julie Moffatt

We're talking three deep at the bar Friday and Saturday and reservations all week. A din to make Gunga deaf. Our first visit comes after an interminable Urban Nutcracker. What nails it for us: they have tastes of wine. Barcelona's taste is half a glass and this is after the sips they bring first so you can pick a taste. We choose a Viognier from Argentina and white Rioja from Spain. The Viognier is fruity and the Rioja is um, boring, but not as boring as the Nutcracker. There is beer and there are cocktails and there is wine by the glass.

Spinach and chickpea cazuela: each time I order it, everyone who's not a regular spinach imbiber hogs it. So is it because it's green or that it goes with meat and cheese tapas? Funny, in all our meals with a changing cast of characters only some of whom are vegetarian, no one orders any cheese. Olives, yes, olives are olives but not a bite of cheese: Gallego, Romao, Malvarosa, Mahón and Valdeón.
Fried, sometimes crispy, calamari with no peanuts, no peppers or garlic is how we like it. It used to be on the menu but I don't see it now. However, if there's calamari in the kitchen and you ask just right, the chef will make it for you, our server says. We like aioli with habit-forming hot peppers. Calamari's one of a number of tapas that's fish-based along with skate wing, lobster fideos, mussels and prawns à la plancha. Our Garnacha is oak-y with raspberry; Vouvray is fruity and bright.

photo courtesy Barcelona Wine Bar

Another night Lan is drinking their spicy hot dahlia. It's Chinaco blanco tequila, orange, lime and jalapeño all of which are surprisingly good. It goes nicely with tender grilled lamb chops and arugula salad. My Manchuela bobal is soft and it must be raspberry with chocolate that sends me out to buy it. Our meal finishes with dulce de leche bocadillos. High school Spanish did not take in food so I ask the server to spell it. I check now and it turns out bocadillos are sandwiches made specifically from Spanish bread; you cannot use sliced bread and on this they are quite clear. From the pictures, a bocadillo is what you and I call a hero or a grinder, a sub or a po' boy with meat and cheese. What we're eating are sugar cookies with cream filling which is good because there's no way I could pack in a sub now.

Hot mushrooms and creamy goat cheese in a balsamic reduction blow everyone's mind, but not right off. When I order, I get looks but that's only until it arrives and then one taste makes everyone a convert. Do mushrooms get a bad rap? The next day, right from the refrigerator, it's a keeper that makes even tuna salad exotic. This night we're having dessert: churros, fried dough that comes with very good chocolate sauce and if there's room, have some.
Each time, the ever helpful servers want to know if we've been here before: Yes, yes we have and yet they insist on explaining how the menu works. I guess that could play somewhere, but I can't imagine where. By the fourth time, it's annoying. Once the patio opens, maybe the vibe will mellow out with wide sidewalks cradling a big patio that looks like seating for 50. Will we see you there? Yes, but there's no sign. Maybe it's a town thing, no sign, I don't know. But if you're driving around and you think you're lost, you're here.
Barcelona Wine Bar
1700 Beacon St
Brookline, MA 02446
617. 264. 8900
© April 21, 2014 for One for the Table
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Kitty@corp-edge.com
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Kitty@corp-edge.com
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Italian Western

Fine kettle of fish

Food, and art

Red hot and blue

Yes, we have no meatballs

Meatballs and calamari in Roslindale

Pon cooks with fire

Happy, happy new year

New York state of mind

Industry standard

Ta dah

Eat dessert first