Authentic Spanish tapas and exemplary sangrias combine to make an ideal menu for both brunch and dinner, a feat not easily accomplished by a restaurant. On the weekends, everyone should be able to justify the $15 bottomless sangria, one of the best deals around.
Barraca is one of my local favorites whenever I'm craving tapas. The seasonal flatbread is the largest portioned main, with kale, Mahon cheese, caramelized onions, raisins, pinenuts, and a lightly fried farm egg on top in the winter, and a selection of grilled vegetables and goat cheese in the summer. The Patatas Bravas, however, really stand out in the classic tapas repertoire. Think crispy potato home fries with a spicy aioli for the Spanish twist. The Croquetas de Jamon (little bundles of ham croquettes) are also perfectly fried on the outside while hot and creamy on the inside. Barraca's menu consistently shows off unique combinations of Spanish ingredients that I just can't seem to find anywhere else for the price.
Now let's talk about the sangria, because I know I'll keep returning to Barraca for this very reason. While I imagine that the quality of sangria is inversely related to a restaurant's offering of bottomless brunch, this is certainly not the case for Barraca. The Sangrio Rioja with red wine, Aperol, guindilla pepper, and cherry liqueur is the restaurant's most popular offering, for very good reason. Simultaneously sweet and spicy, with just the right balance of fruity apple and peach notes that mask any dryness of the wine, many could claim a pitcher of this juice all to themselves. Served just barely chilled, it's a necessary refreshing addition to brunch or dinner.