Every Sunday beginning at 4pm, Barcelona Restaurant and Wine Bar has a pig roast, a three-course meal priced at $29 per person. This week, we had the opportunity to go behind-the-scenes and see how the pig is prepped, and now, we unveil our supper. This will make you want to make reservations for the next pig roast.
I recommend taking advantage of the half-off wine bottle special which only happens on Sundays. With this deal, get out of your comfort zone and try something new. We ordered two bottles of wine, split between three people. The first bottle was a blend of Tempranillo and Cabernet Sauvignon: Mario de Vega Clara 2008. With hints of black fruit, and smooth finish, this is an excellent wine to pair with tapas.
Speaking of tapas, I recommend ordering a couple tapas before starting your meal. My favorite tapa is the Foie Gras and Bread Pudding Pinxto, which is paired up with a glass of Amontillado sherry. The Gambas al Ajillo (Sautéed Shrimp, Garlic, Sherry) is another excellent tapa to order. Other great tapas can be found in my previous post, Tapas at Barcelona.
Gambas al Ajillo – Sautéed Shrimp, Garlic, Sherry
After you’re done with your tapas, the Ensalada Mixta will arrive at your table. The crisp leaves of Romaine lettuce are drizzled with olive oil and topped with onions, kumato slices and olives. Knife and fork required.
Ensalada Mixta – Romaine, Kumato Tomato, Olives
After the salad, comes wooden boards with sautéed greens, tender and juicy chunks of suckling pig and crunchy pieces of skin, as well as wonderfully cooked potatoes. By the time the main course was served, we finished our first bottle of wine. To pair with the suckling pig, Sommelier Jose recommended the Acústic 2009, a red wine, made by Acústic Cellar in Catalunya, Spain. It is made from a Grenache blend. Very berry is how we all described the taste of the wine. It complemented the flavors of the pork, and didn’t overpower it, like the previous bottle.
A great red to pair with the pig roast
Our desserts arrived after we finished the main course – Flan Catalan. It was rich, creamy, and sweet. A glass of aged sherry pairs well with flan. And so does tannat. Jose recommended Alcyone Tannat Dessert Wine. Because it’s a dessert wine, don’t assume it’s sweet. It has a slight hint of sweetness, but has notes of caramel and a touch of bourbon.
Flan at Barcelona Stamford
Believe it or not, I ordered a second glass of it and paired it with a second dessert: Crepas Salguero, a crépe filled with Dulce de Leche and Vanilla Cream, and topped with chocolate sauce and a scoop of vanilla ice cream. I had to indulge…it was my birthday celebration.
End dinner with Alcyone Tannat Dessert Wine
Another excellent dinner at Barcelona. Service was excellent. And the staff were great – J, Nicole, DJ, Jose, and Steven. It’s been a long time since I’ve been to a restaurant where even the servers are passionate about their food. Shockingly, we spent over 4 hours at the restaurant, and we could have easily spent another hour here.
The suckling pig dinner at Barcelona is highly recommended. All seven Barcelona Restaurants offer the pig roast dinner. If you dine there, let me know how your experience is.
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