Barraca

Barraca Restaurant Review:

Chef Jesus Nunez, the culinary wizard from Madrid and erstwhile top toque at the Upper West Side’s Gastroarte, is in the kitchen of Barraca. And he’s not deconstructing or decompressing anything; instead, the chef, with a proclivity for molecular gastronomy, is cooking above-average, straightforward Spanish tapas. Grilled cuttlefish and kale, simply paired but well executed; “broken eggs,” a stew-like concoction of eggs, pork belly, french fries and cheese, similar to an Iberian version of poutine; a tender lamb loin and manchego sandwich on a soft bun; and squid ink-drenched, seafood-laced paella are a few of the menu highlights. The seasonal sangrías complement the food (especially the saffron-infused version) and the traditional flan is a sweet way to end the meal.