Barcocina

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The folks at Bond Street Social have expanded the fun by opening an equally social new restaurant at the harbor’s edge nearby. And while Barcocina (a Spanishy-sounding combo of bar and kitchen) “appeals to a similar demographic,” general manager Shane Gerken describes the new spot, which opened in early May in the former Shuckers space, as “a little more chill” than its older sibling. Renovations included opening up the side of the building and installing 14 glass-paneled, garage-style doors and raising the patio to meet the restaurant’s floor so in warm weather it all feels like one contiguous space. The menu, overseen by Bond Street executive chef Marc Dixon and executed by Chris Angel (former chef de cuisine at Aldo’s), is equally chill. Mexican-inspired small plates feature a selection of guacamole with such add-ons as fried egg and chorizo, sharable tacos, an ancho shrimp quesadilla and crabcakes with a chipotle bite. The drink menu is divided into sweet, spicy and smoky, using techniques like capturing smoked cinnamon on the inside of a glass and repurposing the liquid from the sous vide tequila bacon as an ingredient in brunch bloodies. 1629 Thames Street, 410-563-1500, barcocina.com
—Martha Thomas

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