Barcelona Waypointe
Tapas are the attraction here, one of five such outposts in western Connecticut. The kitchen looks all over the Mediterranean and down to South America for inspiration. Two or three tapas per person make a meal, and sharing is inevitable. Start by mixing and matching global cheeses and cured meats and sausages. The day’s additional delectables might be chorizo with sweet and sour figs, garlic shrimp, or bison skirt steak. Paella and parrillada (mixed grill) “for the table” are main course options. Patio seating is available during the warm-weather months.
Tapas are the attraction here, one of five such outposts in western Connecticut. The kitchen looks all over the Mediterranean and down to South America for inspiration. Two or three tapas per person make a meal, and sharing is inevitable. Start by mixing and matching global cheeses and cured meats and sausages. The day’s additional delectables might be chorizo with sweet and sour figs, garlic shrimp, or bison skirt steak. Paella and parrillada (mixed grill) “for the table” are main course options. Patio seating is available during the warm-weather months.
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