Bar Artisanal Restaurant & Tapas Bar
Bar Artisanal Restaurant & Tapas Bar in TriBeCa represents Chef Terrance Brennan’s culinary tribute to the simple ingredients, rich culture, and robust flavors of Spain. Seducing guests with sultry colors and sensual beats, Bar Artisanal’s savory dishes reflect Spain’s diverse regional cuisines from Barcelona to Cataluña, Andalucia to Valencia. As with all of Chef Brennan’s restaurants, the downtown location maintains a commitment to the use of artisanal, sustainable and organic products. Bar Artisanal features innovative cocktail list; an accessible regional wine list; and sumptuous Spanish dishes artfully prepared with an Artisanal twist.
Black and white tile floors, wrought-iron latticework, deep, red accents, and vibrant artwork evoke the passion and festive ambience of Spain. Designed by Albert Angel & Elle Kunnos, the spacious restaurant is enhanced by the floor-to-ceiling, multi-pane windows and shimmering birdcage chandeliers. A distinctive feature and attraction in the dining room is the Jamón & Queso Bar where guests can watch experts carefully and delicately slice imported Jamón Serrano, Jamón Bellota and Jamon Iberico displayed next the selection of Artisanal Spanish cheeses.
Organized into Classic and Modern Tapas, Appetizers, Salads, Entrees, and Desserts, the menu showcases interpretations of classic Spanish dishes as well as original, creative fare by Chef Brennan and Chef de Cuisine Ayesha Nurdjaja. Rounding out the offerings are a selection of Flatbreads, Spanish Cheeses and Charcuterie. A closer look reveals delectable Classic Tapas like Salt Cod Fritters with Piquillo Pepper Jam, and of course Patatas Bravas. Sea Urchin Crema with Toast, Liquid Foie Gras, and Potato Cone Foam with Caviar, a savory tuille filled with potato foam topped with organic Spanish caviar are highlights on the Modern Tapas section. The wood fired oven turns out a selection of Flatbreads like one made with Potato, Chorizo and Fried Egg. Signature dishes include Fideos Negros, small pieces of pasta cooked with Squid, Piquillo Peppers and Classic Aioli; Shellfish Paella with Lobster, Clams, Shrimp, Mussels; Roast Chicken with Olives, Lemon, Garlic, Pimenton Picante; and Fabada, a bean stew made with Pork Belly, Chorizo, Blood Sausage and served crackling and hot. Churros, Spanish-style doughnuts, served with hot chocolate and Torta de Santiago, Vanilla Ice Cream, Pedro Ximénez are two of the signature sweets.
The wine list features more than 50 Spanish wines organized by region, and 10 by the glass. Highlights on the creative cocktail menu are the Valencia made with Vodka, Mango and Jalapeno and the PX Cacao Martini made with PX Sherry, Vodka and Godiva. Horchata, a milky sweet tigernut drink popular in Spain, is updated with flavors like Lychee and Passion Fruit.