The BarBara formula has it all. Established since January 2021 in the intergenerational district of Saint-Henri, this Italian-style refreshment bar welcomes wildlife at any time of the day, until midnight. As a bonus, it offers a grocery store where you can stock up on homemade products, good wines, among other things.
We go there in the morning for their coffee – a collaboration with the Montreal company Zab Torréfacteur – and the sweets. At the stroke of noon, we opt for the sandwiches served on the ciabattas of the neighboring bakery, Miette, and we sit there as soon as we have an aperitif to take full advantage of the menu and the wine list. It was at this precise moment that we chose to go there with a friend, curious and eager for everything that we are.
Friendliness reigns
Upon arrival, the place charms with its warm atmosphere and the scents that come from the kitchen. On large platters, at the entrance, you can see the fresh pasta of the day and huge focaccias waiting to be cut on demand.
The candlesticks arranged everywhere and shaped by the wax casting beautifully illuminate the main room. The furniture made of antique chairs and solid wood tables, including a very long refectory style, sets the tone for the conviviality that reigns at BarBara.
The service reflects the place. Friendly and relaxed. In less than two, we have in front of us glasses of wine, spritz and all the dishes requested. To the point that there is not enough space on the table to put everything! No doubt we should have divided our choices into two or three services. We took it for granted that our server would. We will not be taken back. It’s all the more unfortunate that the black garlic bucatinis quickly turned cold. Already, the flavors lack liveliness, and the temperature of the whole therefore leaves us more than perplexed.
Fortunately, we fall back, delighted, on antipasti. Among these, a big crush on the fried olives which are dipped in a blue cheese cream with diced pickled peppers. It’s hot, crunchy, creamy, slightly tangy with a hint of spiciness. Definitely a must. Olive lovers, we do not neglect the marinated version. The plump Bella di Cerignola bathed in olive oil embellished with garlic, chili and a fragrant rosemary. It’s simple and smiling. See you back for a drink just for that.
Obviously, the temptation is great to taste the focaccias that have caught our eye since our arrival. The one of the day, with basil pesto, fresh tomatoes and gratin cheese, is tasty, but in no way rivals the classic salt and rosemary focaccia. The dense and plump dough, the good taste of olive oil, the hint of salt… which shows that happiness is indeed in the little things.
Still very young
Pasta al ragù, pomodoro gnocchi, casareccce cacio e pepe… The menu created by David Pellizzari matches the decor and emphasizes the comfort of Italian flavors. We find his account there. A little nod to Portugal, with cans of sardines, or to Asia, with a salad Caesar with miso, reflect the chef’s desire to get out of the strictly Italian framework. The same goes for the list of imported wines, developed by Catherine Draws.
We decide to end it all with a generous polpette and a burrata. This Apulian classic has been eaten everywhere for a few years, and it’s a pleasure to discover the different versions. What astonishment we had here! A cheese served cold, therefore not runny, with pieces of cooked squash and just as cold. Believing it was a mistake, we asked our server questions, who assured us that the burrata was brought to us directly from the cold room, under the pretext that the demand is too great to be able to chamber them before. Disconcerting explanation. Even bigger disappointment: we never had the requested polpette, but it was billed to us.
At that point in the evening, the sound of the music – already quite loud enough – took a step up and the service became diffuse. Too bad for the tiramisu. When we left, all the waiters wore chin masks in a room that was packed to the brim. This image illustrates a bit of everything else. The BarBara has it all. Warm. Yes. Relaxed. A lot. Maybe a little too much. The restaurant is still very young, no doubt it will be able to improve itself over time. Finally, we wish him.