By Gerald Calamia
Photography by Eric Fairchild

North Scottsdale’s Barcelona Steakhouse and Night Club is noted for its standard of excellence throughout its entertainment and restaurant complex. This quality is equally evident in Sutra Sushi at Barcelona, the complex’s newest addition to its already iconic destination.

Sutra Sushi’s sophisticated climate invites you to relax and unwind. The seating area sports rich colors of red with oversized freeform leather benches and stylish tables and chairs. The bar is stocked with premium-level spirits, with color-changing lights against mirrored glass to spotlight the best vodkas, whiskeys, and gins available. The sushi chefs’ open-view kitchen is the restaurant’s center, where diners at the bar can see the masters assembling all manner sashimi, nigiri, and rolls. All this was in sync with the remarkable attention to detail and the high-level service we experienced as we dined.

Sutra Sushi at Barcelona has an extensive list of sake, served cold or hot. We decided on two cold versions of Nebuta Honjozo and Murai Nigori Genshu. Both sakes were fresh, crisp, full-bodied drinks, with melon, spice, and vanilla in the Nebuta, and pineapple and coconut flavors in the Murai. We also ordered two glasses of their Kobai Plum, a plum wine whose sweetness went well with the sushi and rolls we ordered for dinner.

We started with a sample of nigiri. Our server, Jaime Atkins, suggested we try the king crab and fresh water eel selections, to which we added tuna, yellowtail, and scallop. Their freshly handmade nigiri was served a la carte, and as each order came to the table, it was evident how important presentation and quality are to Sutra Sushi.

For our main entrees, we decided on a selection of rolls from their Sutra Specials and Classic Rolls. We chose a California roll and a rainbow roll from the Classics. The rainbow roll delights the eye, with the variegated colors of shrimp, yellowtail, tuna, whitefish, and salmon adorning ample amounts of rice as the foundation.

Our Sutra Specials rolls included the Sutra, Buddha, Bindi and what turned out to be our favorite roll, the Lotus. The Sutra and Bindi rolls offered tempura tuna and lobster, respectively, and the two sauces that the Sutra was served with combined a little bit of heat with a handful of flavor. The Lotus Roll, another very colorful, engaging dish, offered shrimp tempura with a spicy crab mix wrapped inside cucumber and soy paper, topped off with mango and avocado.

We finished with an order from their New Style menu. We selected the blackened albacore, which came sashimi style (albacore only, with no rice). It was Cajun-seared and served with a dollop of blackberry chutney to sweeten up the albacore.

Sutra Sushi also has a lunch menu that offers the same choices as dinner, with the addition of bentos (Japanese style box lunches). Bentos include halibut, beef tenderloin, and teriyaki chicken, as well as a vegetable tempura selection. On Fridays and Saturdays, the restaurant offers a late-night menu from 11 p.m. to 1 a.m. for those late-night snacks.

General Manager Charles F. Smith III told us that all aspects of the dining experience must be at their highest level, from the food to the lighting to the service, so that each guest’s experience is a memorable one, and service and presentation were indeed true to the concept. The sushi and rolls were inviting, fresh, and creative. For a place to sample sushi, eat light, have that special dinner, or meet a group of friends, look no farther than Sutra Sushi at Barcelona. It will be an evening to remember, and you will surely be reminded to return.

Sutra Sushi at Barcelona is located at 15440 N. Greenway-Hayden Loop, Scottsdale. For reservations, call (480) 355-2626.

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.