Tag Archives: Albóndigas

Barcelona Wine Bar: Pulpo Gallega

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BWB Pulpo Gallego

A meal this weekend may have tipped the balance to the amorous side of my love/hate relationship with Barcelona Wine Bar. Trying to score a seat at this place had all but transported me back to those tough high school days of desperately trying to snag an invite to the after prom party. Hence, the hate.

Barcelona Wine Bar

It took FOUR tries (spread out over many months) to accomplish the impossible:  An actual table. With seats. With my name on it. It wasn’t on the patio or anything though; we’re not THAT cool.

What made me forgive being turned down so many times was the food. The tapas weren’t half bad, and were a fraction of the cost of Estadio’s renditions. The Best Thing on the Menu tapas title goes to: Pulpo Gallego with octopus, chorizo, fingerling potatoes and pimenton. There’s nothing worse than a rubbery cephalopod in your mouth. BWB’s 8-legger is cooked to perfection.

Traditionally this simple Galician dish is comprised of boiled octopus, potatoes, olive oil and paprika. Fortunately, BWB ups the ante with ground chorizo, adding heat and nuttiness. Slippery onions lend sweetness, too. Click here for more photos from the meal.

BWB Grilled Spring Onions

For those keeping score, here’s how BWB stacks up compared to its competition on certain dishes, in our humble tapas opinion (an opinion garnered from a 7-month study abroad experience in Spain that involved an ogre of a host mother who only cooked hot dogs).

  • Grilled Spring Onions: Estadio > BWB
  • Albóndigas: Boqueria > BWB
  • Croquetas: BWB > Estadio
  • Boquerones: Estadio > BWB
  • Charcuterie: BWB > Estadio & Boqueria

Disagree? Let us hear it in the comments section.

Boqueria: Albóndigas

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albondigas meatballs
Boqueria came on the scene last year, giving Spanish tapas lovers a chance at an actual reservation (see Estadio entry). Their outdoor seating and sangria are a perfect combination for DC diners wanting to take in the first days of spring, which have turned out to be more like summer.

For a meaty tapa try The Best Thing on the Menu: Albóndigas. These lamb meatballs come in tomato sauce dotted with sheep’s milk cheese and fresh herbs. While delicious, these meatballs are also confusing. Albóndigas are traditionally Mexican and usually come in soup form. However, they are being served at a Spanish restaurant and they taste Italian. Who cares, the lamb gives them a stronger, earthier flavor than beef or pork ever could and you’ll find yourself ordering bread just to dip in the sauce until the last drop is gone.

Your check can add up on you pretty fast, especially if you order 4-5 tapas for a party of two, or if you go for one of their big-ticket items like paella. The good news is that it’s worth it.

A great way to enjoy Boqueria (which also has locations in New York and Hong Kong) is at lunch. A departure from tapas takes you to a creative salad and sandwich selection. All sandwiches, like the Bocata de Pollo (Grilled chicken, hazelnut romesco, walnut raisin bread) run for under $15 and come with a side salad and patatas bravas.

Albóndigas not your BTM? Share your favorites in the comments section.