Dining Antigua: Enjoy and Unwind at Barcelona Steakhouse
By Gerald Calamia
Photography by Eric Fairchild
The Barcelona Steakhouse embraces an Old World charm in its décor, artwork, and architecture. Under the Spanish lace, however, is a Scottsdale hotspot that has long been a solid bet for heart-pumping pulsating entertainment. Groups like the previous house band, Zowie Bowie, and current electric act Envy has made Barcelona the place to be for entertainment and dancing. The restaurant also offers fantastic food and wine for those wanting to start their evening with some great culinary treats. We had a chance to sample their fare, and what we found was a feast of flavors and a soothing climate in which you can enjoy food and company.
Chef Bryan Williams creates the magic in the kitchen while general manager Johnny Saleeby and his service staff add the final touches of presentation and style, which combine to make the dining experience at Barcelona’s one of the Valley’s best. Jennifer, our gracious server for the evening, made sure of our comfort and got us started with two glasses of Perrier-Jouet Grand Brut sparkling wine. From the plush and spacious accommodations, we had a great vantage point for watching Silhouette as they performed light harmonious covers of classic songs.
A selection of starters teased our taste buds. Each one was an excellent combination of flavor, freshness, and eye-pleasing presentation. The one-pound slow-roasted Alaskan king crab legs basted with a trio of Italian parsley, garlic, and a white wine reduction were a perfect blend of seafood and seasonings. For those who enjoy a creamier sauce with their seafood, the white wine-steamed mussels are the perfect choice. The dish blends cream, shallots, garlic, tomatoes, and a zest of lemon. After you finish every bit, you can dip the fresh-baked bread into the sauce that’s left. The final appetizer surprised us with its combination of flavors. The Oscar sliders take beef tenderloin and lump crab and put them on a potato roll with a generous spread of red pepper aioli across its top. This sumptuous starter is a wonderful combination of soft tender beef and crab on a fresh-baked roll with just the right infusion of the red pepper aioli to balance all the full flavors present. The bacon-wrapped dates in the Barcelona appetizer trio are a great combination of crunch and sweetness. The softness of the dates blends nicely with the bacon’s flavors.
The house seasonal mixed greens are not your typical salad. Added to them are green apples, candied walnuts, Maytag blue cheese, and an array of fresh greens mixed in with balsamic herb vinaigrette. Another unique salad, which is reminiscent of Old Spain, is the Bresoala ham-wrapped mozzarella and tomato: ample amounts of heirloom tomatoes splashed with a mix of herb oil and aged balsamic vinegar. In its center is delicate fresh mozzarella wrapped with the Bresoala ham. The ham so tender that it melts with the softness of the fresh mozzarella in each delectable bite.
We couldn’t ignore the influence of the Hispanic-Miami infusion on Bryan Williams’s menu. Our eyes went right to the Spanish seafood paella, an abundant flavor combination of Valencia saffron rice, Spanish chorizo, shrimp, clams, mussels, and peppers. We also couldn’t avoid adding a one-and-a-half-pound Maine lobster, delightfully steamed and seasoned, to sit atop this magnificent fare. And I was especially pleased with the gremolada-crusted halibut. The tenderness of the halibut blends perfectly with the gremolada’s savory mix of parsley, garlic, and lemon zest. It further captures the seafaring quality of the food with a side of lobster mash; fresh haricots verts and sweet baby carrots seasoned with ginger butter finish the dish.
Jeff, our server-in-training who worked alongside Jennifer, brought out our last entrée—the filet and lobster surf and turf: eight ounces of USDA prime beef tenderloin served with a one-and-a-half-pound Maine lobster tail poached in white wine. Cooked to the perfect temperature, the filet melted away as we ate. The poached lobster tail was served sans shell and wrapped in a circular cucumber shaving. This nontraditional presentation delighted and met all the expectations that a high-end surf and turf should. We cleaned our plates, much to the busboy’s delight.
After sitting and enjoying the lounge music for some time to allow our scrumptious meal to settle, we were brought four of Barcelona’s delectable desserts to go along with our hot chocolate and cappuccino. The banana cream pie is a smooth, flavorful mousselike dessert filled with a sweet, intense punch of fruit. The crème brûlée is a tasty mix of cream and berries to be savored in each spoonful. The inside of the chocolate tart is warm with soft chocolate surrounded by chocolate sponge cake that soaks up the sweet surprise that lay within. For more curious taste buds, there is a tequila lime cheesecake flavored with grand marnier. This dessert offers stimulating tastes when each piece touches your lips.
Barcelona’s offered us many things that we expect from an evening of dining out: great food, wonderful music, a soothing atmosphere, attentive service, and the highest quality of food and wine. I remind you to call ahead before going to Barcelona’s for dinner, as reservations are recommended, but you won’t need a reminder to enjoy.
Barcelona Steakhouse is located at 15440 N Greenway Hayden Loop in Scottsdale. Call (480) 603-0370 for reservations.