Barcelona

971 Farmington AveWest Hartford, CT 06107 • (860) 218-2100 • barcelonawinebar.com

If the Bar Taco next door is anywhere near as good as the one in Westport, CT, then I’m not sure why you would go here unless, like the one in Westport, the wait for a table is just way too crazy long.

Okay, I lied. For brunch, there is one other reason I can think of, the DIY Bloody Mary table. Just pick your vodka (Tito’s), then choose your base mix. Sriracha, Horseradish, Chipotle or Black Pepper. Then load that baby up with virtually anything your heart desires. Bacon, cornichon, olives, celery, bell peppers, papadew peppers, marinated mushrooms, pearl onions, cauliflower, cheese, pickles… this could take a while. Seriously. The table is that bountiful.

But apart from the Bloody Mary’s and a couple other dishes, it’s a bit of a letdown. The sangria is so watery it doesn’t even pack the punch of grape juice. The meatballs owe an apology to the cow that died in vain.

Equally disappointing was the lamb chop with romesco and arugula. First they served it raw. Then they served it eh.

The pulpo (octopus) with smoked paprika is just okay, but if you know me and how much I like octopus, for me to be so tepid can only mean one thing, skip it.

Also located in the okay corral are the mixed greens with manchego & pistachios, the Brussels sprouts, the broccolini and much to my chagrin, the veggie paella loaded with eggplant, sprouts, peppers, asparagus and disappointment.

The winners, while sparse, could add up to a decent meal, though, if you played your cards (and ordered) right. For example I found the Mushrooms a la Plancha to be pretty darn tasty. Made with crimini, shitake and button. The Patatas Brava where also bravo, zazzed up with salsa brava and a garlic aioli. And since I’ve never met a charcuterie and cheese board I didn’t like, let’s throw that in too.

But if you’re like me and good isn’t good enough, your options dwindle further still, to only two dishes. The jamon and manchego croquettes and the chorizo with sweet and sour figs in a balsamic glaze. The latter being the best thing of the lot. And as you can see, we tried a LOT.

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The Black Ant

60 2nd Ave. New York, NY 10003 • (212) 598-0300blackantnyc.com

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I don’t know about you, but I’m a sucker for restaurants named after colorful animals. The Purple Pig in Chicago, Yellow Dog Eats in Orlando, The Golden Goat in Eze, France… And there are many more where those came from- Well, now you add yet another to the list, The Black Ant, and while black is technically not a “color,” (it’s a value) if you can find it in a box of Crayolas, as far as I’m concerned, it’s a color.

The place is very cozy and charming inside, playing to its name with a gigantic ant mural and ant wallpaper. And the service is rather jubilant (note the clever use of an adjective containing the word “ant” within it- two points for me!), a noteworthy plus to the dining experience, because it becomes infectious and it’s almost impossible to have a bad time here because of it. Well, because of that or the margaritas. And actually just the smoky jalapeno margarita, which was spicy and smoky as one might expect. The blood orange variety is actually a bit of a miss if you ask me. Much better ones to be had at ABC Cocina in the city or Truck in Bedford, NY.

As for the guac, however, you’d be hard-pressed to find better, or as interesting, made so by loading it with goodies like chipotle, black ant salt, quesillo and garbanzos done in a way that is very reminiscent of corn nuts, all waging a textural tango on your tongue, between creamy and crunchy.

The fries are also done with a cultural flair, foregoing the potatoes in lieu of cactus. Now I can’t exactly say I’ve had a plethora of cactus fries in my life to compare these with, but I feel pretty comfortable in saying that this is probably the most joy a cactus has ever given someone since peyote.

For a taco, I definitely recommend the enchapulinados (fried shrimp). But again, Black Ant doesn’t seem to do anything the easy way, so instead of coconut or panko these shrimp are crusted with grasshoppers. No, not the cocktail. The insect. Accompanied with habanero, garlic aioli and cabbage slaw, all lovingly dolloped on a homemade tortilla. It’s not quite an Ultimate, but it is quite good.

As for my entrée, this was the biggest let down of the night, other than the blood orange margarita. I followed the recommendation of the waitress who suggested the buñuelos de pato, which are essentially fried wontons filled with duck, smothered in mole and cotija cheese, served up with a kumquat salad. It’s not bad I suppose, but after her two previous fried recommendations I started to get a little fried on fried things. And I’m not exactly sure why she didn’t recommend that short rib looker above or the stunning fish dish you’ll find on their website. I can only assume she just has a thing for fried foods, but I’m also not ruling out the possibility that she was trying to kill me.

Well, I would’ve thought that had she not followed it up with the best recommendation of the night, the Piña Loca for dessert. It’s a warm cake and ice cream served over a caramelized pineapple pancake and all I can say is muy bien!

Definitely a worthwhile visit and I look forward to returning with wifey. But when I do, I’m skipping the duck.

3 teeth