Walking in, you’d never guess that Barcelona Wine Bar wasn’t running at full throttle. The wine bar and restaurant was in the midst of its soft opening, but the neighborhood and tapas fans had already caught on. On this recent weekday evening, a vacant spot at a table or the bar didn’t stay vacant for long.
There’s been a buzz about the restaurant ever since the national chain announced earlier this year that a Minneapolis outpost was in the works. When the Barcelona restaurant team looked at a vacant space on Washington Avenue in the North Loop, they knew it was the perfect spot for the brand’s modern, artsy vibe.
“Those are the original pine beams,” creative director Drew McConnell said of one of the things that drew them to the long-vacant space that was once a warehouse.
Like the Barcelona Restaurant Group’s other two dozen Barcelona restaurants, including locations in Denver, Boston, Charlotte, Dallas and Houston, no two are alike. Each is designed to have its own distinct personality, right down to the space and local, chef-driven menu.
At the same time, all the Barcelona restaurants honor the food and modern art ethos of the Spanish international port city for which they’re named. During a preview of the space and menu during its soft opening, the Minneapolis location was no exception.
Alex Dayton, whose resume includes Borough, Piccolo and Red Wagon Pizza Co., is heading the kitchen. His debut menu highlights local, seasonal ingredients. Scallops are served on a bed of corn puree and grilled broccolini infuse Spanish flavors and seasonings such as sumac. Our state’s love for pork belly is evident on this menu, too. It’s offered brushed with a sweet glaze and then topped with a cherry pepper chimichurri to balance that sweet with some acid and heat.

Dayton, who is co-owner of Aliment Pasta Co, which went on hiatus during the pandemic, said he’ll continue to put his stamp on the menu. “I’m a breads, doughs and pastas person, so the next menu will have all of those things, for sure,” he said.
Noshing, grazing and shared plates are highly encouraged. The menu offers a charcuterie and cheese section as well as extensive tapas ($6 to $19), including croquetas (deep-fried rolls with ham and manchego) and gambas al ajillo (garlic shrimp), boquerones (marinated anchovies) and albondigas meatballs. In addition, paella saffron rice platters (starting at $28) and meat and fish entrees are also on the menu.