 |
| Baked John Dory at Barrafina, Adelaide Street |
Did I really need to stick to my two visit rule before writing about the new Barrafina? I know the original Barrafina on Soho's Frith Street pretty well so could it be so different? Well, yes and no. First there's the room. Occupying a corner site, it's curved frontage is hard to miss and it feels so much bigger than the Frith Street original. Inside, all the essentials of the Barrafina I know and love are in place - granite, glass, stainless steel, red-topped stools, Estrella on tap, happy staff, and the aroma of damn good food coming from the open kitchen. Long-time employee, José Etura is front of house. In these early days, Nieves Barragan Mohacho, Executive Head Chef for Barrafina and Fino restaurants, is hands-on in that kitchen, and what capable hands they are. Owners Sam and Eddie Hart don their white jackets and one of them will generally be greeting and serving.
The extra space in Adelaide Street has allowed for a longer bar accommodating 29 stools and more space to wait comfortably for one of them. It's also good to see there's space to breath for the staff, more room for equipment and, hence, a more extensive and adventurous menu. Don't get me wrong, after 7 years of eating at Barrafina in Soho I still feel a sense of excitement thinking of what might be on the menu this time. But the two tiny cooking areas there do restrict what can be served up even by the best chefs, and Barrafina's are very good indeed.
 |
| Stuffed Courgette Flower at Barrafina, Adelaide Street |
At this second incarnation the Barrafina philosophy holds true - top quality ingredients served up with "minimum fuss". The menu at first glance looks similar and you're likely to find some old favourites but a closer look reveals additional sections on 'Frituras' and 'Chargrill'. Suckling Pig's Ears or Milk Fed Lamb's Brains, perhaps. The biggest difference comes from the installation of a Josper charcoal oven which allows dishes like whole fish for sharing to be served up in 10 minutes. It also produces those Milk Fed Lamb's Kidneys, served on their skewer grill over a little hillock of smoking charcoal.
Dishes we tried included Crab Croquetas which were outstanding; a lovely mix of dark and white meat, good consistency and just enough chilli heat to bring out the crab flavour. A fried Courgette Flower stuffed with goats cheese, finished with honey and a bunch of micro herbs, was pretty as a picture and, though a safe choice, was summery and delicious. The John Dory was succulent and perfectly cooked - simply baked with a crust of breadcrumbs, garlic, herbs and olive oil and dished up with a wedge of lemon. We ordered the deep-fried Ortiguillas - Sea Anemone - out of curiosity but didn't really get the point of them. But the hints of iodine brought memories of seashore rockpools. A dessert of Milhojas was as rich as it looks in this photograph but a delicious version and perfect for sharing.
If that Estrella beer doesn't grab you, there is a good list of sherries and wines , including a specially selected Manzanilla en Rama. Personally, I find a glass or two of the familiar Cuatro Rayas 2013 Verdejo Viñedos Rueda, at £5 a glass, difficult to resist.
 |
| Milhojas at Barrafina, Adelaide Street |
So, yes I did go twice, and so will you. The biggest problem now is in choosing which Barrafina to head for. Go to Barrafina Frith Street for the cooking of Allyson McQuade - perfect small tapas. Go to Adelaide Street for more space, a bigger menu and the fish and meat dishes that come out of that Josper charcoal oven. Join the queue at either Barrafina for the buzz, great food and drink and excellent service.
Barrafina
10 Adelaide Street
London WC2N 4HZ
29 stools
No reservations, first come first served
Adelaide Street has more space than Frith Street to enjoy a glass and a bite while you wait for a seat.
Groups of 8+ can book the downstairs private dining room
